Categorized | Appetizers

TOASTED PUMPKIN SEEDS

Posted on 04 June 2008 by admin

Tetoomi Good

Bake at 400 degrees for 50 to 60 min.

AMOUNT (Fills 2 ½ one-pint)

MIX TOGETHER – in a large pot

1 lb. unsalted pumpkin seeds                            

1 ½ quarts cold water and

1 cup salt

Bring to a boil.

SIMMER – about 30 min.  Drain thoroughly through a colander.

PLACE – pumpkin seeds in a baking pan.

1 pan (17×11″)

TOAST – seeds in oven (400 degrees) 40 to 50 min. or until seeds are toasted to a light pink.  Stir occassionally.  Crack one or two seeds between fron teeth to make sure kernel inside the shell is all dried up and toasted.  If toasting in two pans, change the position of the pans, up and down, once or twice.  Let cool.

STORE – in glass jars.  Seal.  Make sure rubber band is on.

SERVE – alone, or mix with toasted pistachio nuts, toasted chick peas, or toasted almonds.  Ideal morsel for picnics, parties, and holidays.

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