Perfect toasted pumpkin seeds

Perfect pumpkin seeds

Take all of your pumpkin seeds and thoroughly rinse off the “guts” (a strainer helps just to separate everything.
Then boil water (enough that the seeds float) and salt (I used Celtic grey sea salt). When it comes to a boil reduce temperature and simmer uncovered for 10 minutes

Grease cookie sheet (I used a spray olive oil) and pick out your spices. Kap chose black salt, garlic, parsley, basil and vegan Parmesan.

Put pan into your preheated 325 degree oven.
Wait ten minutes and then stir/shake pan to get those seeds moving then cook for another 8-12 minutes (sugar pumpkin seeds will be closer to 8, story book pumpkin seeds like half of ours were will take longer). I just cooked them until they looked dry. Probably not the best method to endure that they’re done but it works

There you have it! We’re currently munching on them now, even Cohan likes them! (accomplishment!)



2 thoughts on “Perfect toasted pumpkin seeds

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s