The seeds inside the pumpkin seed cavity make a crunchy snack.
Do not throw away those seeds left over from making pumpkins into pie or jack-o'-lanterns. Dry and roast the seeds for a recipe garnish or crunchy snack. Cooking your own pumpkin seeds allows you to choose the amount of salt to add and whether you want to roast them with oil. Drying the seeds before roasting makes the seeds crunchier after roasting and it reduces the cooking time.
Instructions
Dry the Seeds
1. Remove the fresh seeds from the seed cavity of the pumpkin and place them in a bowl half-filled with water.
2. Swish the seeds around in the water to dislodge the extra pulp and strings from the pumpkin. Discard the pulp and strings.
3. Drain the seeds through a colander and pat dry with paper towels.
4. Place the seeds in a single layer on a baking sheet and put them into an oven at the lowest temperature setting.
5. Dry the seeds for 3 to 4 hours or until crisp. Stir the seeds every 30 minutes for more even drying. Alternatively, dry the seeds in a food dehydrator set at 115 degrees Fahrenheit for 1 to 2 hours.
6. Cool the seeds completely before eating or roasting.
Roast the Seeds
7. Drizzle a light coating of vegetable oil (optional) over the seeds and toss with seasonings of your choice. Try salt, seasoned salt, Parmesan cheese, cinnamon and sugar, chili seasoning or Cajun spice mix.
8. Arrange the seeds on a baking sheet and preheat the oven to 250 degrees Fahrenheit.
9. Roast the seeds for 10 to 15 minutes or until golden.
10. Cool the seeds before enjoying. Store leftovers in a tightly sealed container in the refrigerator.
Tags: baking sheet, Cool seeds, crunchy snack, degrees Fahrenheit, pulp strings, seed cavity
