Spicy Pumpkin Seeds

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Toasted Pumpkin Seeds
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Keep your cauliflower white during cooking by adding a 1/4 cup of milk to the boiling water. This easy hack not only preserves its vibrant color but also subtly enhances its natural flavor, making your cauliflower dishes both visually appealing and delicious.

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Eat as a snack, or use as a garnish for soups and salads. Delicious either way.

Cora H. | October 15th, 2023

Recipe of Canada

Ingredients:

Qty	Unit	Ingredient
2	cups	Pumpkin Seeds	Pumpkin Seeds Pumpkin seeds - pronounced 'PUMP-kin seeds', also known as pepitas, are the edible seeds of a pumpkin or certain other varieties of squash. They are flat, oval-shaped, and typically light green in color when Read more...
3	cups	Water » cold	Water Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing the overall texture Read more...
1	tablespoon	Salt	Salt Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning. Above and beyond its basic uses, table Read more...
1	teaspoon	Chili Powder
1/4	teaspoon	Ground Cumin
1/4	teaspoon	Cayenne Pepper	Cayenne Pepper Cayenne pepper is a type of chili pepper used to add heat and flavor to dishes. It's named after the city of Cayenne in French Guiana. They're long, thin, and often red when mature. Read more...
1/8	teaspoon	Ground Cinnamon
1/8	teaspoon	Garlic Powder
1/8	teaspoon	Cocoa Powder	Cocoa Powder Cocoa powder - pronounced 'KOH-koh POW-der' is made by crushing cocoa beans and removing the fat or cocoa butter. What's left is dried and ground into a fine powder. It's used to give Read more...

Prep Time	Process Time	Overall Time
15 Minutes	1 Hour	1 hour 15 minutes

Directions:

Preheat oven to 300°F / 150°C / Gas Mark 2

1. Scoop all the seeds out of a fresh pumpkin.

2. Place seeds in colander and rinse thoroughly under cold running water. Remove any pumpkin strings and pulp that cling to the seeds.

3. Measure the amount of seeds you have. For each 2 cups of pumpkin seeds, combine the above ingredients in a sauce pan.

4. Bring the mixture to a boil over high heat, stirring constantly until the salt is dissolved.

5. Reduce the heat to low, partially cover the pan, and simmer the seeds for 30 minutes.

6. Drain seeds well and spread them in a single layer on an ungreased baking sheet.

7. Roast them in a preheated 300°F oven for 30 minutes, stirring occasionally, until the seeds are crisp but not burned.

8. Transfer the spiced seeds to a bowl to cool completely.

9. Store in an airtight container or plastic bag.

10. Be sure to label and date your container.

Submitted by Cora H. | October 15th, 2023 See all of Cora H.'s Recipes.

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Tested and True

Next time you're grilling, use a bunch of rosemary sprigs tied together as your basting brush. It's a helpful tip that gives your food a hint of rosemary flavor and makes your backyard smell wonderful, too. Tie them up, dip in oil, and brush on your meats or veggies.
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@Cora H. \| October 15th, 2023
These will keep at room temperature for up to 2 weeks, in the refrigerator for about 3 to 4 weeks and frozen for up to 6 months. I gave it a 5

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