Toasted Pumpkin Seeds
If you have extra pumpkin seeds from all of that jack o’lantern carving this week, don’t toss ‘em! Save them for a tasty toasted snack. This toasted pumpkin seed recipe is thanks to Dominique Andrews of Ready Made Magazine. Top salads or yogurt with these seeds, or just keep them around to munch on.
Ingredients
Sweet spice blend:
2 tsp light brown sugar
1/2 tsp cinnamon
1/4 tsp ground cardamom
1/4 tsp ground ginger
Savory spice blend:
1/2 tsp sea salt
1/2 tsp curry powder
1/4 tsp cayenne pepper
Preparation
1. Remove the seeds from the stringy pumpkin flesh with your fingers. Discard any moldy or darkened seeds.
2. Carefully rinse the seeds in a colander to remove any clingy fibers, then drain the seeds and transfer them to a cookie sheet.
3. If you want to remove the hulls (the white protective coating on the seeds, which are edible and high in fiber but tough to chew), first break them up with a rolling pin, then drop the seeds into a large bowl filled with water. Stir vigorously, bringing all the kernels into contact with the water and breaking the surface tension. The kernels will sink to the bottom. Discard the shells floating on the top, then drain the water in a colander to retrieve the seeds.
4. Spread them out on a cookie sheet and place in an unheated oven to dry overnight.
(Before moving on, I would suggest popping them in a 350 degree oven for about 10-15 minutes. This will make them extra crispy!)
5. Whether hulled or not, pumpkin seeds can be toasted with a sweet or savory blend of spices. Heat two teaspoons of canola oil over medium heat in a large skillet.
6. Add 1 cup of pumpkin seeds, stirring to coat with the oil. When some of the seeds start to puff, add the spice mixture of choice and stir to coat all the seeds.
7. Toast until seeds start to pop and turn golden brown, four to five minutes.
