When fall has arrived, so is the pumpkin season. And with it, there will be lots of pumpkin seeds. A great way to make use of all the pumpkin seeds is to toast them for a delicious and healthy snack. They are wonderfully crunchy and if the small to medium sized seeds are toasted well, they can even be eaten shells and all. —Huang Kitchen
raw pumpkin seeds
In This Recipe
Remove seeds from the pumpkin and rinse in coriander.
Salt water in a medium size pan and bring to a rapid boil. Add the raw pumpkin seeds and bring to a boil. Boiling the pumpkin seeds make for crunchier seeds. Using low heat, simmer for 10 minutes. Then drain and pat dry the pumpkin seeds. Leave to cool on baking sheet preferably overnight.
Preheat oven to 150 degree C (300 degree F).
In a small bowl, toss the pumpkin seeds with melted butter, worcestershire sauce, garlic salt and garlic powder.
Spread the pumpkin seeds out over the baking sheet in a single layer.
Bake in preheated oven for 50 - 55 minutes or until seeds are dry, lightly brown and crispy. Shake the baking sheet midway through and stir occasionally.
When lightly browned, remove baking sheet from the oven and let cool on a rack.
Sprinkle with a little sugar while the pumpkin seeds are still hot and mixed thoroughly.
Let the pumpkin seeds cool all the way down before eating or storing in an airtight container. Either crack to remove the inner seed or eat whole.
For step-by-step pictures, please visit http://www.huangkitchen.com/crispy-toasted-pumpkin-seeds/