October 9, 2015

Hot and Spicy Roasted Pumpkin Seeds Football Friday

On the Menu Today~
Hot and Spicy Roasted
Pumpkin Seeds

Welcome Back to
Football Friday
and the
Game Day Recipe~

Today's Recipe:
Hot and Spicy Roasted
Pumpkin Seeds!

Hot and Spicy Roasted Pumpkin Seeds

  • 2 cups pumpkin seeds
  • 3 hot (Thai) chili peppers
  • sea salt, to taste
  • 1/4 cup vegetable oil
  • 1/2 teaspoon chili powder
Cooking Directions
  1. Preheat oven to 425º
  2. In a 10" cast-iron skillet, add pumpkin seeds and hot chili peppers.
  3. Sprinkle with salt and drizzle with oil.
  4. Place skillet in oven and bake for 10 to 15 minutes, stirring often. (watch carefully, pumpkin seeds will burn quickly)
  5. Remove from oven, remove pumpkin seeds with a slotted spoon and drain on paper towels.
  6. Sprinkle with chili powder, serve.
*recipe can be doubled

Toasted Fresh Pumpkin Seeds

  1. Remove the seeds from a pumpkin, leaving behind as much of the fiber as you can.
  2. Immediately place the seeds in a large bowl of water to avoid any fiber drying on the seeds.
  3. Transfer the pumpkin seeds to a colander.
  4. Thoroughly rinse the pumpkin seeds under cold running water, rubbing the seeds between your fingers until the pulp and stings are washed off. Pat seeds dry between sheets of paper towels.
  5. Preheat oven to 300º F. 
  6. In a medium size mixing bowl, combine: 3 cups of the pumpkin seeds, 2 tablespoons vegetable oil and 1 teaspoon salt, stir to coat well.
  7. Spread the seeds onto a baking sheet.
  8. Bake for 65 to 70 minutes or until lightly browned and crisp, stirring often to brown the seeds evenly. Cool to room temperature.  
PumpkinRoasted, Seeds
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