Last week I carved pumpkins with my son. As with most kids, when he was searching for the perfect pumkin from the pumpkin patch he wanted the largest one that he could get Mom to ok. Now for him, it wasn't just because it was huge, it was because in his mind the larger the pumpkin the more seeds. He loves pumpkin seeds and always looks forward to the buttery, salty, crunchy treat that comes from some ooey, mushy diggining in pumkin guts!Here is how I was taught to make them - as Lydia said, low and slow.
Roasted Pumpkin Seeds:
Preheat the oven to 250 degrees. Carve your pumpkin and sort through all the pumpkin guts for the seeds. I use a large bowl to put all the cravings in and then place the seeds in a large collendar. Once I have everything sorted, I run cold water over them and pull off any remaing pumpkin pieces - you can also let them soak in cold water for about 15 minutes.
Remove them from their bath, dry them a bit and spread over a large baking pan. Generously sprinkle the seeds with salt and drop pats of butter over them. Bake for about 3 hours, turning them every 45 minutes (or so).
They should be brown (not burned/black) when done. Remove from heat and allow to cool. Enjoy!
I was also playing with the idea of making a sweet version this year by adding cinnamon and sugar (with the butter) instead of salt; my son would have none of that though.
1 comment:
Mmmm...the sweet seeds sound wonderful! I'll have to give that a try some time! My seeds were only so-so this year. :(
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