All Photos © Christine Elise McCarthy 2014
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
OK – I am not really a fan of pumpkin seeds. Or, at least I wasn’t until YESTERDAY when I roasted up some of my own! Wow! So easy & so yummy! You will never throw pumpkin seeds away again. Trust.
EASY Homemade Crunchy Roasted Pumpkin Seeds
Sea salt (fine)
Heat the oven to about 325.
Get a large bowl of water & put the messy seed mix in there. Separate the seeds from the flesh & the seeds all float to the top. Use a slotted spoon & get those suckers outta there.
Boil some water & add a tsp of salt. Lower the heat, add the seeds & simmer the seeds, uncovered, for about 10 minutes & then drain them.
I let them set out to dry a bit & then tossed them with just a hint of olive oil.
Spread them on a cooking sheet in as thin a layer as you can – trying to minimize overlap so all the seeds get heat equally. Sprinkle with a little salt & bake for about 10 minutes.
Take them out & stir them around.
Now continue roasting in 5 minute increments because you DO NOT want to burn these. They are done when they are just starting to look golden but the real test is how they chew. So – cool a few off each time you test them & eat them. They are done when they chew easily & are nice & crunchy!
I stored mine in a jar on the counter & I steal some every time I walk by. SO TASTY!