Once you have cleaned out your pumpkin to make a jack-o-lantern, save the seeds and try roasting them for a tasty treat. Here’s how to make them…
Remove fiber from seeds; wash and dry them thoroughly. Place in shallow pan (you can drizzle a little salad oil over the seeds if you wish) and salt them well. Roast in hot oven until done, stirring seeds occasionally.
Remove fiber from seeds; cover with salted water; bring to a boil, simmer 2 hours. Drain and dry thoroughly on paper. Then spread seeds in shallow pan; coat with oil and some salt; toast in 250-degree oven until golden brown. Stir seeds occasionally.
Scoop out the seeds from pumpkins and turn them into this zesty treat, it’s so easy to do!
2 cups pumpkin seeds that are washed, patted dry (they can be whole or hulled)
2 tablespoons peanut oil
2 teaspoons chili powder
3/4 teaspoon ground cumin
3/4 teaspoon salt
Shelf life: up to 1 month if they are refrigerated, approximately 1 week at room temperature.Published: October 4, 2008