We usually carve at least 2 or 3 pumpkins every Halloween. Each girl does their own, and usually the Mountie has to have one too!
Needless to say we end up with a heck of a lot of seeds.
The best roasted pumpkin seeds I've ever had were the ones a friend made a few years ago. She did them with cinnamon and salt, and despite initially turning my nose up at them, they were very tasty!
Here's what she did:
Ingredients:
- 4 cups pumpkin seeds
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- vegetable oil / cooking spray
1. Preheat the oven to 350 degrees.
2. Grease a cookie sheet and spread the seeds out in an even layer. Lightly sprinkle with salt and cinnamon.
3. Bake for about 5 minutes, then stir the seeds. Season with salt and cinnamon again. Continue baking, stirring occasionally, for about 20 minutes, or until seeds are toasted.
Sea salt is the best for this, and you can also sprinkle a bit of sugar on top as well! :-)
2 comments:
This sounds incredibly good, Kai. Maybe I'll try, but would need to get a pumpkin, haha.
I made your 'sweet potato casserole' for a pot luck lunch on Sunday. Everybody loved it.
I love pumpkin seeds....great idea to add cinnamon...
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