Crispy Toasted Pumpkin Seeds

2.1K

 

When fall has arrived, so is the pumpkin season. And with it, there will be lots of pumpkin seeds. A great way to make use of all the pumpkin seeds is to toast them for a delicious and healthy snack. They are wonderfully crunchy and if the small to medium sized seeds are toasted well, they can even be eaten shells and all.       To roast pumpkin seeds:

First remove seeds from the pumpkin, clean and rinse them in a coriander.

 

Add salt in a pot of water  and bring to a rapid boil.

 

Then add in the raw pumpkin seeds.

 

Bring to a boil on medium high heat. Then on low heat, simmer for 20 minutes.

 

Drain the pumpkin seeds.

 

 Spread the drained pumpkin seeds in a single layer to dry on baking sheet, preferably overnight.

 

 When about to roast the pumpkin seeds,  add melted butter in a small bowl.

 

 Then add the worcestershire sauce.

 

 Followed by garlic salt.

 

And some garlic powder.

 

 Then add in the raw pumpkin seeds.

 

Toss the pumpkin seeds in with the melted butter, worcestershire sauce, garlic salt and powder to mix well.

 

 Then spread the pumpkin seeds out on a baking sheet in a single layer.

 

 Preheat oven to 150 degree C ( 300 degree F ).

 

Bake the pumpkin seeds in the preheated oven for 50 – 55 minutes, stirring occasionally.

 

Shake the baking sheet midway through the baking and toast till pumpkin seeds are lightly browned and crispy, about 50 minutes.

 

Remove toasted pumpkin seeds from oven to cool on wire rack.

 

Sprinkle with a little sugar while they are still hot.

 

Let the pumpkin seeds cool completely before eating.

 

 And you’re done!   These crispy toasted pumpkin seeds can be eaten whole or crack to remove the inner seed.

 

 And they are so crunchy and full of flavour too.

 

 These crispy toasted pumpkin seeds make such a delicious healthy fall snack.

 

SO ….. ENJOY!