Pumpkin seeds

–fresh pumpkin seeds
–1 1/2 T olive oil
–1 tsp salt (Kosher salt)
I like garlic salt too!

I cut and gutted two pumpkins yesterday and they yielded about 2 1/2 cups of seeds.

I tried method of boiling the seeds first, and then simmering for 10 minutes. The idea is that the inner seed separates a bit from the outer shell resulting in a nice pop when you crunch them.

After draining, I tossed the seeds into the crockpot and added the olive oil and salt. I stirred well and turned it to high.For six hours, stirring every hour or so.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Facebook

YouTube

Ready for our most YUMMY Recipes of the week?

We will keep you up to date with our 10 best and most popular specialty recipes OF THE WEEK from some of the top chefs in the world.