Roasted Pumpkin Seeds Recipe
Ingredients
1 1/3 cups water
3 tablespoons salt
1/2 pound (1 2/3 cups) raw hulled pumpkin seeds
Directions
Bring water and salt to a boil; stir until salt is completely dissolved.
Pour over pumpkin seeds in a .bowl.
Cover and let stand at room temperature for 12 to 24 hours.
Drain liquid from seeds.
Spread seeds evenly over a 10 by 15-inch shallow-rimmed baking pan.
Bake, uncovered, in a 350° oven for 25 to 35 minutes, stirring frequently (seeds that soak for 24 hours require maximum time) or until seeds are dry and puffed (kernel separates in center).
Let cool, stirring occasionally.
Store airtight.
Roasted pumpkin seeds stay fresh up to 10 days.
Pour over pumpkin seeds in a .bowl.
Cover and let stand at room temperature for 12 to 24 hours.
Drain liquid from seeds.
Spread seeds evenly over a 10 by 15-inch shallow-rimmed baking pan.
Bake, uncovered, in a 350° oven for 25 to 35 minutes, stirring frequently (seeds that soak for 24 hours require maximum time) or until seeds are dry and puffed (kernel separates in center).
Let cool, stirring occasionally.
Store airtight.
Roasted pumpkin seeds stay fresh up to 10 days.
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