Recipe by CRYSTAL10
"Pumpkin seeds that are crunchy and full of fall flavor. Very popular."
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raw pumpkin seeds
1 1/2 teaspoons
1 1/2 tablespoons
1 1/4 teaspoons
This is a fantastic variation of the typical roasted/kosher salted seeds. Be sure to soak the seeds (I soak overnight) so they absorb some of the liquid and become plump and less splintered. You can also add Soy for an added kick! Great recipe.
To be honest, I was disappointed after reading all the reviews. I'm not sure what all the fuss is about, but I'll go back to making my regular salted pumpkin seeds next year.
These are delicious. I did one batch exactly to recipe. Then two others...one I used garlic salt instead of regular salt. The second I let red pepper flakes heat up in the butter for a spicy flavor. They were all excellent!
This is a great recipe!! I did make one or two changes. I used cooking spray rather than butter and I cooked the seed in the microwave for 2 or 3 minutes to dry them out a little. Thank you for posting this recipe!!
So I never go back and review recipes but I had to review this one. We went to a pumpkin farm on Halloween and they had all pumpkins 5 for $5 so we bought the largest 5 we could find. We had so many seeds (10+ cups) that we were going to try several recipes. This was the first and my family told me to just make them all this way they loved them so much. I found the recipe to be very flexible. First batch I used olive oil instead of butter and added garlic salt as some recommended..FABULOUS! Second batch, ran out of olive oil so half canola..still fabulous! I didn't watch the time closely but baked each batch during a one hour tv show..stirred at the halfway point. I fast forwarded commercials so probably about 45 minutes. My only recommendation..I boiled in salt water for about 10-15 minutes and then let soak for about 10 more, while I was getting things ready. I have tried drying and/or soaking overnight..no difference..just longer and more hassle. I didn't find them too salty but I like salty anyway..I have tried making them in the past without doing this and they don't taste as flavorful.
EXCELLENT!! I am usually not a seed eater, it is something we just do for fun with the kids ... but I LOVE THESE!! SUPER GOOD! I cooked them on my stone pan, and the 250 just didn't seem hot enough after about 30 min of baking, so boosted up to 350 degrees and just watched them closely for the last half hour or so and stirred them several times. TURNED OUT GOLDEN BROWN and GREAT!! LOTS OF FLAVOR TOO! -Muskegon, MI
Best I have found thus far. I still soaked my seeds in salt water for 2 hours before hand. I have used the oil recipes in the past and found the butter to taste much better.
Fantastic! Easy and delicious. I did not change the recipe at all (don't have to, it's wonderful). Instead of soaking the seeds overnight, I decided to "quick brine" them. I boiled them in a brine solution (very salty water) for 10 mn, removed them from heat and let them sit in the hot water for another 10 mn. I patted them dry and immediately tossed them in the ingredients listed. I let it sit for about an hour (it soaks up the flavor better). Then I roasted them at 275 for an hour (to compensate for the moister seed). They were PERFECT. I'll be doing this every year.
* Percent Daily Values are based on a 2,000 calorie diet.
Toasted Pumpkin Seeds
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 81
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