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Salted Pumpkin Seeds
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Don't let the seeds go to waste when you're carving your jack-o-lantern. Pumpkin seeds simply roasted with salt are a tasty snack, but you can spice them up with other spice combinations.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
2 cups water
1/4 cup salt
2 cups pumpkin seeds
directions
Combine the water and salt in a saucepan over medium-high heat. Cook, stirring constantly, until the salt dissolves.
Remove the pan from the heat and let cool to room temperature.
Add the pumpkin seeds to the salt water. Let soak overnight.
Preheat the oven to 300 degrees F.
Drain the pumpkin seeds well and pat dry with paper toweling. Spread the soaked pumpkin seeds out on a baking sheet. Place in the oven and bake at 300 degrees F for 1 hour or until the pumpkin seeds are dry. Stir them occasionally during the baking time.
Serve the salted pumpkin seeds immediately or store in an airtight container at room temperature for up to 1 week.
Great as a snack or garnish.
nutrition data
71 calories, 3 grams fat, 9 grams carbohydrates, 3 grams protein per serving.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
December 2, 2021
I am really happy with the way that this recipe tastes. And the pumpkin seeds had good texture. Great way to use the whole pumpkin!