Recipe by Sarah Phillips; food styling and photo by Kelly Hong © 2010 Sarah Phillips CraftyBaking.com
Variations: Garlic Seeds; Merken Seeds; Old Bay Seasoning Seeds; Pesto Seeds
Pumpkin seeds, found inside fresh pumpkins carved for Halloween or Sugar, Sweet or Cheese Pumpkins used for making homemade pumpkin puree, make flavorful and healthful snacks. They are a good source of zinc, iron, copper, Vitamin K and other minerals, as well as protein and fiber. When coated in a small amount of oil and lightly salted, they are subtly sweet with a nutty undertone but they flavors can be altered with a different mix of spices.
SEEDS INGREDIENT HELP
Pumpkin seeds - A typical pumpkin produces about 1 1/2 cups of seeds, but that will vary greatly.
Per 1 cup of clean pumpkin seeds, you will need about 1 tablespoon of canola or vegetable oil and 1/2 to 1 teaspoon of salt. Always adjust salt to your taste.
Prepare the seeds:
1. Scoop out pulp and seeds from a fresh pumpkin. Separate pulp and fiber from the seeds. Discard any shriveled ones.
2. Place colander in the sink and rinse well, or until the seeds are free of any pulp.
3. Drain seeds as much as you can in a colander. Do NOT place them on a paper towel to dry because they will stick like crazy.
Spread them on a parchment paper lined baking sheet to dry. Pat with paper towels.
SARAH SAYS: Let them dry for a day or so for best results.
Bake the seeds:
1. Position the oven shelf to the middle of the oven and preheat to 300 degrees F. Optionally, cover a baking sheet with parchment paper and set aside.
2. In a large bowl, place drained pumpkin seeds. While tossing the seeds with a large spoon, drizzle vegetable oil over the seeds. Continue to toss the seeds until well covered in the oil.
Sprinkle salt all over the seeds while tossing with a fork.
3. Place seeds in a single layer on a parchment-lined or ungreased baking sheet.
Roast until golden brown, keeping a watchful eye, about 40 minutes, tossing seeds every 5 to 10 minutes to roast both sides evenly and prevent burning.
Remove from oven and cool completely in their pan.
Seeds can be served immediately or stored in a tightly sealed container and kept in a cool, dry place for about 1 to 2 days. After that, refrigerate in an air tight container where they will last for one to two months.
Garlic Seeds: use garlic flavored oil instead of canola oil
Merken Seeds: Sprinkle seeds with merken and salt.
Old Bay Seasoning Seeds: I like to use Old Bay Seasoning (McCormick Spice) to flavor my seeds with. (Find it in the grocery store.) Omit the salt from the recipe.
Pesto Seeds: Instead of canola oil, use pesto sauce, instead. Stir the pesto sauce; try and skim off the oily part of the sauce. Toss the seeds in the oily part of the pesto sauce for the flavor. Sprinkle with a pinch of salt. Make sure you line the baking sheet with parchment paper. Watch the seeds carefully. They are fabulous!