It is the season of falling leaves, mulled cider, and carved pumpkins. This leads to one of my favorite fall treats, toasted pumpkin seeds. Below is a great recipe:
Measure the pumpkin seeds in a cup measure. Place seeds in a saucepan. For each cup of seeds, add 4 cups of water and 2 tablespoons of salt. Bring seeds, water, and salt to a boil. Simmer for 10 minutes.
Remove from heat and drain.
Preheat the oven to 400 degrees. Coat the bottom of a roasting pan with olive oil. Bake on top rack for 5-20 minutes, depending on the size of the seeds.
Allow seeds to cool completely and add salt to taste.
Enjoy!
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