Monday, November 17, 2008

Toasted pumpkin seeds

You can actually do this with any type of squash with large seeds, but I usually think of doing it with pumpkin seeds.  I wash the seeds off in a colander.  
Then, I pour about 1-2 tbps of olive oil on a cookie sheet.  Next, pour the seeds onto the cookie sheet, toss them in the oil and then pat them down into a single layer.  
I like to sprinkle some kosher salt on top. Use two cookie sheets if necessary.  
Place the cookie sheets into a 375 degree, pre-heated oven.  Set a timer and toss the seeds with a spatula every 3-5 minutes.  
The seeds are done when they are lightly browned - usually 30 - 45 minutes.  They should feel light and if you taste one it should be crunchy, not chewy.

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