Roasted Pumpkin Seeds
I've roasted pumpkin seeds many times, but could never consistently get the temperature to baking time ratio correct. This is a great basic recipe and starting point for more creative endeavors, and a classic treat, as is. My daughter and I like a little more salt and a lot more butter, but that's just us.
I'm glad I followed the recipe exactly before reading the reviews. Boiling them in salt water and drying overnight is not necessary!!! It might have added something, but during this busy season, it would have created more dirty dishes, not to mention wasted time and paper towels. That being said, I do think the butter and salt mixture would adhere better to dry seeds. You can easily accomplish this by baking the seeds for 10 minutes before adding them to the butter /salt mixture.
Thanks for a good classic recipe and instructions!!
9 users found this review helpful
Oct. 31, 2011