After cleaning out three pumpkins for carving yesterday, I was left with a big bowl of seeds. Pumpkin seeds are great for your health, one benefit is that they help to lower blood pressure (don't recall where i read this, but I can use all the help I can get in this area). I love this recipe from Martha Stewart for 'Spicy Pumpkin Seeds'. Be sure to use peanut oil. I have tried canola oil and it just doesn't work.
I had enough to make four batches. I didn't double the batches as I didn't want to muck around with too much hot oil in the pan at once. The smaller batches cook up very quickly, only 45 -60 seconds. To make the four batches only took fifteen minutes or so. Now we have this huge bowl of sweet and spicy seeds which I suspect will last a few days.
PS, you don't need to wash the seeds before cooking just remove the largest of the stringy stuff.
5 comments:
mmmmmm looks and sound yummy :).
Stay inspired!
mmmmmm looks and sound yummy :).
Stay inspired!
I'll have to try this -- but I generally bake my seeds with some sea salt. I don't wash the seeds before baking either.
I'll try this.I have a big organic pumpkin in my balcony:)
I should have taken this recipe with me last week. We spent Halloween weekend at a cabin in the mountains (here on Kauai). After carving the pumpkin I toasted the seeds in the oven at 350 with light oil. We had to make due with canola oil and the taste was so-so.
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