Roasted Pumpkin Seeds
Well we carved our pumpkins this week and of course my kids wanted to save the seeds. I always wonder what the best way to prepare them is, so this year I looked up some recipes. I had to laugh because a bunch of the recipes were for pumpkin seeds that had been taken out of their shells, but after reading the instructions for that my thought was “ain’t nobody here got time for that”. I decided to stick with roasting the pumpkin seeds in their shells.
I like the flavor of the roasted pumpkin seeds, but they can be annoying chewy, so this year I decided to brine them before roasting them. I placed the seeds from my two pumpkins into a pot of boiling water, along with 1 tsp salt, and boiled them for ten minutes. Then I spread them on a cookie tray and dried them off with a paper towel, sprinkled them with olive oil and salt, and baked them at 325 for 15 minutes, stirring part way through.
I initially thought that these were less chewy than other years when I made them. I really think they were! But then when we didn’t eat them right away and I stored them overnight, they resorted to chewiness after all. Now I know that next year we need to eat them faster!
Do you throw your pumpkin seeds away or try to salvage them? Any luck with a recipe for non chewy seeds?