Friday, November 4, 2011
I love roasting pumpkin seeds this time of year. I experimented with acorn squash seeds last year and they were just as good. My problem is that each year I forget how long I baked the seeds and at what temperature. I've tried searching the internet only to find differences of opinion in temperatures and baking time. So this year, I've decided I would pay attention to what worked and document it here so I only have to search my own blog for the answer!
I did something different this year. I let the seeds dry out overnight before baking them. I've never done this before but it really made sense. I absolutely do not like chewy pumpkin seeds.
I measured out 2 cups of pumpkin seeds in a bowl and added 1 teaspoon olive oil and 1/2 teaspoon salt. I stirred it up to make sure all the seeds were coated well and then spread them out on a jelly roll pan and baked them at 350 for 15 minutes. If you use too much oil, they can't get crispy.
I probably could have baked them a little longer as I like them quite crunchy. The danger is that they can burn quite quickly at that point so you really have to pay attention if you want to cook them any longer.
This years roasted seeds were my best ever!