Thread: Recipe Swap
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Old October 26th, 2001, 02:30 PM   #148
shana123
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Join Date: May 2001
Posts: 91
PUMPKIN SEEDS
PREPARATION
Find a nice pumpkin, I took a trip to a local pumpkin farm, Live Oak Canyon Pumpkin Farm, and hand picked my own pumpkins. This is definitely much more fun than picking one up at a grocery store or pumpkin lot. You have no idea how long they have been cut. Fresh is always best!
Now, cut the top open and gut that pumpkin!

To roast your pumpkin seeds, do not wash them first! Washing removes all the natural flavor. Instead, remove the seeds from the strings and place a single layer on a cookie sheet. Try and make an even layer, the less they lay on each other, the better they can bake.
Add salt to taste and bake at 250? until dry, stirring occasionally. I bake mine for about 15 to 30 minutes or until the start to turn a very light gold.

SWEET SPICY PUMPKIN SEEDS
You can also spice them up by mixing 5 tablespoons sugar ,1/4 teaspoon coarse salt, 1/4 teaspoon ground cumin, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, Pinch cayenne pepper or to taste, and 1 1/2 tablespoons peanut oil. Prepare seeds as above but line the cookie sheet with parchment paper. In a medium bowl combine 3 tablespoons of the sugar and the salt, cumin, cinnamon, ginger, and cayenne.
Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds (after baked) and 2 tablespoons sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices and stir well to coat. Let cool.
STORAGE & SERVING
I love to set bowls of these around for parties so they never last long but you can store them in an airtight container for up to 1 week.



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