Monday, October 24, 2011

Toasting Pumpkin Seeds

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Whether your family’s carving jack o’ lanterns or saint o’ lanterns or just enjoying the delicious aroma of baking pumpkin for an autumn supper, don’t you dare waste those seeds! Toasting pumpkin seeds is a perennial tradition. Unfortunately, many recipes end up resulting in burned, bitter seeds. This one may take awhile, but the results are consistently delicious.

We like ours with just plain oil and salt, but you can experiment with spices or sugar as your heart desires and imagination inclines. The nice thing about the low cooking temperature is that it won’t burn more creative toppings.

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Toasted Pumpkin Seeds

Seeds from one pumpkin, about 1 1/4 cups from a typical jack o' lantern carver
1 T canola or vegetable oil
1 t. salt

Preheat oven to 250 F. Mix all ingredients. Spread on a cookie sheet. Bake in center of oven for 2 hours. Cool and store in an easily accessible place for spontaneous nibbling.

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2 comments:

  1. Yum, thank you for posting! We will soon carve our very first jack o'lantern (never heard of saint o'lanterns; we're too new of Catholics, I guess :-)), and my husband asked me if I could toast the seeds. I never have before, so this post was very timely. Sounds easy and delicious!

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  2. Lovely! Re your upcoming book: Have you joined The Military Writers Society of America? They are on Facebook (and also have a website, I believe). They could help on military particulars. You could ask to join the FB site.

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