*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I've been toasting pumpkins seeds for many years using this method - with only minor changes. First, I do not rinse the seeds at all - just get the big hunks of pumpkin and strings out - a little pumpkin on the seeds gives it flavor! Second, I spray my cookie sheet and seeds with Pam. Third, I've never measured the salt, just sprinkle salt as if you were salting fries to your own taste. (You can always add more after they're out of the oven) Fourth, I prefer a little cooler oven - 300 - and just wait until they smell fantastic and just barely golden brown. (45 mins to an hour) Turn the oven off and let them stay in the oven another 45 mins or so. Mmmmm.....
Our pumpkin seeds turned out perfect! However we did boil them first in heavily salted water until they all turned grey (about 20 minutes) then spread them on a cookie sheet drizzled some olive oil over them and sprinkled about 1 T of sea salt. We stirred the seeds every 10-15 minutes to prevent burning - they'll get too brown fast so watch them!
Pumpkin seeds SEEM like a no brainer but they aren't. Mine always turned out funky. I used this recipe however and they were great! Of course I rinsed the seeds well and dried them first. I also used butter flavored cooking spray with mine. A
These turned out good. I like them fresh out of the oven. I used olive oil cooking spray instead of drizzling oil over them. Also mine only took 20 minutes to toast. They started getting dark very quickly. Thanks Onemina for a quick and yummy recipe!