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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 15 |
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Toasted pumpkin seeds are a delight when seasoned with rosemary! This is a recipe from Silver Ravenwolf's Halloween Book. Ingredients:
3 cups pumpkin seeds |
2 quarts water |
1/2 cup salt (to taste) |
2 tablespoons olive oil |
2 tablespoons dried rosemary |
Directions:
1. Rinse pumpkin seeds.
2. Boil water. Add salt.
3. Pour seeds into boiling water.
4. Boil until seeds are soft. (They should turn brownish-gray and many will slip to the bottom of the pot.).
5. Drain the broiled seeds ion a colander, and pat seeds dry. Put in a bpwl with olive oil, salt, and the rosemary.
6. Mix lightly. Preheat your oven to 350 degrees.
7. Spread the seeds on a large cookie sheet covered with aluminum foil. Make a single layer of seeds (don't have any little piles).
8. Put seeds in oven 20-30 minutes. If the seeds turn brown, you are overcooking them. They should look white and dry. You do not need to turn theb seeds. When finished, use a spatula to slide the seeds off the foil and into a bowl. Allow to cool before little hands touch them.
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