Pepitas Roasted Pumpkin Seeds Recipe 435 Food

CRUNCHY ROASTED PEPITAS (PUMPKIN SEEDS)

Steps:

• Position a rack in the center of the oven to 325°F Toss the seeds with the olive oil on a baking sheet large enough to hold them in a single layer. Spread in an even layer and roast the seeds in the oven, stirring occasionally, until golden, 13 to 15 minutes. Remove the pan from the oven and immediately toss the seeds with the coriander, salt, dill, pepper, and cayenne, if using. Let cool for 10 minutes. Transfer to a small serving dish or two and serve. If you're working ahead, refresh the pepitas for a minute or two in the oven before serving. Makes 1 cup.
• Fine Cooking.

PEPITAS (ROASTED PUMPKIN SEEDS)

Steps:

• Combine all ingredients.
• Roast in shallow pan at 350°F for 1/2 hour stirring at least once. They can be roasted longer for a toastier flavor.
• Cool on paper towels.

PEPITAS (ROASTED PUMPKIN SEEDS)

Steps:

• Heat up a skillet at medium heat.
• Add the pumpkin seeds.
• Stir frequently so they don't burn.
• The pumpkin seeds will begin to expand and pop. Once the popping subsides, pour into a bowl,
• add a drizzle of olive oil (just enough to coat the seeds) and add salt to taste.

TOASTED PUMPKIN SEEDS ( PEPITAS)

Steps:

• Preheat oven to 350°F.
• Wipe fibers from pumpkin seeds but do not wash them.
• Coat seeds with mixture of oil and margarine.
• Spread seeds on a baking sheet.
• Sprinkle with coarse salt to taste and toast for 30 minutes or until they are crisp and golden.

ROASTED PUMPKIN SEEDS

Steps:

• Separate fresh seeds from all the yuck inside your pumpkin and rinse them very well, removing any pieces of pumpkin goo.
• In a bowl,cover with cold water and add the salt,let sit overnight.
• Drain water and let seeds dry for an hour then preheat oven to 350 degrees.
• Place seeds on a cookie sheet in one layer and pour the oil over them, mixing well.
• Roast for 25-30 minutes until golden.
• When cooked, remove from oven and shake some more salt to taste.