Toasted Pumkins Seeds
It was that time again. The carving of a pumkpin. But, oh, I could not let those seeds go to waste! So, I toasted them. I decided to get a bit more creative than previous years. Not a lot more, but more than the usual sea salt and butter. I pulled some of Adam's seasoning blends out of our pantry and experimented. Too bad the resident man in apron does not care for pumpkin seeds. His loss. More seeds for me! I think more tweaking is needed, but it was a start. Here is what I did:
Preheat oven to 250 degrees Fahrenheit. I prefer the lower temperature. Low and slow. Just like barbeque.
Rinse seeds, removing any pulp, then drain. Dry with paper towels. Coat 1/2 cup of seeds with 1 tsp olive oil and 1/2 tsp seasoning. Place in oven for about 1 hour, stirring every 15 minutes. They are done when they are light brown in the toasted fashion.
The seasonings I used were Good Sh*t, Smoky Jalapeno Salt, and Lemon-Lime Salt. The Good Sh*t is good if you like a sweet taste. I think next I would rather try the Aw Shit, since I am not a big fan of sweet seeds. The smokey salt was good, but I think I will increase the amount of seasoning next time. The Lemon-Lime salt was wonderful as well. The sour complemented the nutty flavor of the seeds.
Bottom line, you can use any seasoning blend you like. Adjust the amount to your taste buds. Have fun with your seeds!