By David Parmeter — See the recipe
Happy Halloween!
Here comes another night of Ghouls and Ghosts. The jack-o-lanterns are carved and out on the porch. The candy is set by the door, and we are ready to watch a scary movie and snack on a bowl of warm, just out-of-the-oven pumpkin seeds. My kind of treat. Let the kids trick-or-treat for candy in the rain, I’m staying in tonight. Here’s how to enjoy pumpkin seeds like we do.
Clean The Pumpkin Seeds:
When you pull the seeds from the pumpkin, try to pull as much pulp from the seeds as possible. Too much pulp on the seeds will prevent the seeds from fully drying. Don’t let the pulp dry on the seed. Soak, Rinse and then Boil the seeds in salted water for 10-15 minutes. Boiling the seeds helps separate the pulp but it also allows the salt to permeate the seeds which helps their flavor greatly when you bake them. Dry the seeds on a flat kitchen towel. Our towel/kit towel no.2 the cook works great for this.Season The Seeds:
Ingredients:
- 2 cups raw whole pumpkin seeds
- 2 teaspoons butter, melted
- 1 pinch salt
- 4 tbsp Worcestershire sauce
- 2 tbsp Rice vinegar
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Dijon Mustard
- 2 tsp Sriracha Sauce
- 1 pinch Black pepper
Roast:
Preheat the oven to 300 degrees F Toss the dry and clean seeds in your seasoning mixture Spread the seeds out on a baking sheet. Give each seed a little room on the sheet so that they can get crispy. Too close, and they steam each other. Bake for roughly 40 minutes. Stir and spread them out every 10 minutes to get an even bake. Taste as you go to get your ideal crunch.
