Sunday, October 31, 2010

Happy Halloween!

Happy and safe Halloween to all, and lots of treats and no tricks. Have you carved your pumpkin yet? Below easy pumpkin seeds, and tips to have them ready to snack asap.

After cleaning your pumpkin wash and clean out as much of the pumpkin pulp and strings as you can, strain. Then put seeds in an absorbent towel and ring as much excess water as you can. Seeds wont be dry but should be a lot less wet.

I made two varieties and used the following ingredients:
  • Pumpkin seeds
  • Butter
  • Seasonings, I used cinnamon and sugar for one batch, and Penzeys Shallot Salt for the second batch. You could use garlic and onion powder/salt as a stand in.
Preheat oven to 275 degrees

Melt butter, enough to coat seeds thoroughly, I used about 1/2 stick for seeds from two medium-large pumpkins.

With seeds in two different bowls I drenched with the butter and added seasonings.

Cinnamon Sugar: I added about 1/4 tsp cinnamon, tsp of sugar and 1/4 tsp salt, mix to coat.

Onion: 1/4 tsp Penzeys Shallot Salt and 1/4 tsp sea salt, few shakes of Worcestershire

I lined cookie sheets with foil and spread seeds in a single layer, bake at 275 45minutes to 1 hour.

Store in air tight container, if you have any left.

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