Thursday, October 31, 2013

Roasted Pumpkin Seeds

Happy Halloween Friends!! I hope you have some spooootacular plans today!

One of my closest childhood friends had the mom who always had some homemade something around the house. Many of these treats were holiday traditions, or things she would make for special occasions. Considering I practically lived at their house in elementary school ( think America Girl dolls, Beanie Babies, Salute your Shorts, and old school Nintendo) I in affect adopted a love for many of the treats her family had, in addition to my own family's food themed traditions. One of my favorites that I adopted and made my own parents incorporate into our own holiday tradition repertoire was roasted pumpkin seeds. It was the perfect food tradition to tie with carving pumpkins every year.

Considering how serious I take my holiday traditions (I may or may not be a bit of a holidayzilla) this year I knew that carving a pumpkin meant I had to do it right. Now, I think I nailed the pumpkin I was going for using some power drills. So I was pretty thrilled when I ended up having enough pumpkin seeds from tha adventure to warrant making a batch of roast pumpkin seeds just like when I was growing up.

Normally one pumpkin isn't enough to get enough seeds, but I had picked a particularly seedy one which was great. Typically I would recommend to plan on having at least two pumpkins to gut to get enough seeds for this.

Roasted Pumpkin Seeds

2 cups fresh, raw, straight from the pumpkin seeds
1 teaspoon Worester Sauce
1 teaspoon Salt
3 Tablespoons Butter, melted.

You are going to clean off those seeds until all the guts of the pumpkin are off. I try to clean off as much gunk as possible as they are coming out of the pumpkin and then use a colander that has bigger drain holes to wash them for dayz. Then you are going to boil them. Ten minutes. Just plop them into salted boiling water and away you go.

Now you need to get them good and dry. Like NO moisture, or the salt will clump up on you. I put to paper towels on top of a grated drying rack and move them around for a few days until they are dry. If the paper towel holds any moisture, you'll want to change that once a day. Mine took two days to get completely dry.
Once dry, mix the melted butter, salt and Worcester sauce. Include the pumpkin seeds and stir to coat.
Heat oven to 225F. Spread seeds out on a pan and roast for 1-2 hours. Mine typically take 2 hours. Take them seeds out to check for burning and to stir on the pan every 20-30 minutes.
Voila! Amazingly tasty roasted pumpkin seeds!

**As a side note, if you want to make these without the pumpkin mess, or in say, like July, check out the option to order plain seeds that you could just start at the step where you throw them in the mixture. 

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