Tuesday, November 14, 2017

Pumpkin seeds

This post is a little overdue as the pumpkin carving was two weeks ago. However, sometimes I need to write something for my own reference. In this case I took a swag at baking pumpkin seeds and they came out rather good. They had just enough spice to notice and I was mildly impressed, so here goes the recipe.

The obvious stuff: de-goop and rinse seeds post-pumpkin removal

  • Brine: Put seeds in a bowl of water overnight with a tablespoon of salt and a heaping teaspoon of crushed red pepper. Stir and let sit overnight.
  • Bake: Preheat oven to 275°F. Spray baking sheet with non-stick spray and spread seeds over the sheet with minimal water (use a slotted spoon) taking some of the red pepper with onto the sheet. Bake for about an hour until the seeds start to brown.
  • Consume: allow to cool and eat, enjoy, etc.

Simple I know, but I would forget if I didn't write it down.

Oh, and in case you're curious, here are the pumpkin carving results for this year:

My daughter's cat.

My son's ghost

My pig, hog, warthog, thing

No comments:

Post a Comment