Saturday, November 7, 2009

Pumpkin Seeds

I forgot to put up my recipes for Pumpkin Seeds last week. Sorry!

Taco Pumpkin Seeds! (these were the best!)

1 cup seeds from freshly cut pumpkin, washed and dried
2 tablespoons vegetable oil
1 tablespoon taco seasoning mix
1/4 teaspoon garlic salt

In a skillet, saute pumpkin seeds in oil for 5 minutes or until lightly browned. Transfer seeds to an ungreased baking sheet (if you have extra oil try to get as little of it as you can). Sprinkle with taco seasoning and garlic salt; stir/toss to coat. Spread into a single layer. Bake at 325 degrees F for 15-20 minutes or until crisp. Remove to paper towels to cool completely. Store in an airtight container for up to 3 weeks.

Roasted Pumpkin Seeds

2 cups fresh pumpkin seeds
5 teaspoons butter, melted
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper (or chili pepper)

In a bowl, toss pumpkin seeds with butter and Worcestershire sauce. Combine the sugar, salt, garlic powder and cayenne; sprinkle over seeds and toss to coat.

Line a 15-in. x 10-in. x 1-in. baking pan with foil; coat foil with cooking spray. Spread seeds in pan. Bake at 250° for 45-60 minutes or until seeds are dry and lightly browned, stirring every 15 minutes. Cool completely. Store in an airtight container.