How to roast pumpkin seeds
Carving jack-o鈥�-lanterns is a Halloween tradition that both adults and children enjoy. It蘑菇视频 hard to resist an opportunity to carve a funny or scary face into a pumpkin that will soon make its way to the front porch, but there蘑菇视频 another irresistible element to carving pumpkins as well.
Roasted pumpkin seeds make for a tasty, tempting treat. Seeds must be removed before carving pumpkins, so turning them into a savory snack is a great way to make use of them and cook up some fuel for family carving sessions.
Roasting pumpkin seeds is a straightforward process, though some people may have their own techniques to make seeds more flavorful. The following recipe from the Food Network reflects a number of ways to prepare the beloved snack, ensuring that people with varying tastes can find a way to incorporate their favorite flavors into this Halloween staple.
Pumpkin Seeds
1. Seed the pumpkin: Preheat the oven to 300 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
2. Clean the seeds: Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don鈥檛 blot with paper towels; the seeds will stick.
3. Dry them: Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
4. Add spices: Toss the seeds with olive oil, salt and spices. Return to the oven and bake until crisp and golden, about 20 more minutes.
Sweet Toss: use cinnamon and sugar (skip salt).
Indian Toss: use garam masala; mix with currants after roasting
Spanish Toss: use smoked paprika; mix with slivered almonds after roasting.
Italian Toss: use grated parmesan and dried oregano.
Barbecue Toss: use brown sugar, chipotle chile powder and ground cumin.