The seeds after boiling, but before roasting.They turned out very good. Toward the end of the roasting they started popping like popcorn. Pumpkin seeds all over the oven. But I'm not one to panic. I dutifully retrieved them and added them back into the fold.
The toasted seeds. There are many more than you see here.I roasted the other half of the pumpkin they came from just before. And I did it all while watching American football on television. Before you know it, I'll be watching It's A Charlie Brown Christmas. Hark the herald angels sing...
Roasted pumpkin seeds, yummy!!!
ReplyDelete...while chestnuts are roasting on an open fire and Jack Frost is nipping at your nose. ☺
ReplyDeleteThey don't get brown?
ReplyDeleteThat's interesting about the seeds popping. I wonder if it has something to do with the boiling. When we roast pumpkin seeds we soak them in heavily salted water, but do not boil them. They sit overnight in the fridge, then we drain and roast them. They have never popped.
ReplyDeleteI've never boiled them. Just season and bake. Sprinkle on soups or salads or by the handful!
ReplyDeleteDo you think they are better boiled first? I never have. Have you tried just sprinkling on salt and then baking them?
ReplyDeleteThe French stikes are in the news here, but I knew it first from Ken's blog. I'm so trendy. I hope it will all be over soon.
We just purchased for carving pumpkins. I am already wondering how to toast them - what herbs or salts shall I use? yummy!
ReplyDeletevtt, very yummy!
ReplyDeletebill, you got it.
starman, these didn't.
tom, I don't know. I've never boiled the seeds before, so maybe that's it?
alewis, do you remove the husks first?
kristi, I'm not sure. I just read a recipe that said to do it that way and I did. Next time I'll do the standard way (no boiling).
michael, let me know!