raw-pumpkin-seeds

From Raw to Roasted Shelled Pumpkin Seeds

raw-pumpkin-seeds

Have you ever picked something new at the grocery store that was too interesting to pass up, then after you got home, you thought, "Now how do I cook it?"

Last week, I couldn't resist buying a scoop of raw pumpkin seeds from the nearest foodie mart dry bulk bin section. (I always save money in that section.)  It wasn't until I was ready to mix them into a batch of Fresh N Fruity Oatmeal Bread that I realized the seeds had to be toasted first.  Uh, and at what temperature and for how long?  I had to go blind on this one and just take a good guess.  After 7 minutes in the oven, SUCCESS was MINE, ALL MINE!  Bwa-Hahaha!

HERE'S ALL THERE'S TO IT
Heat the oven to 375ºF.  Spread the raw pumpkin seeds flat on a cookie sheet.  Bake for 5 to 7 minutes, until lightly golden.  If the seeds start popping like popcorn, turn down the oven temperature by 25 degrees.

Simple Daily Recipes' roasted-pumpkin-seeds

Their toasty taste doesn't ask for any seasonings, not even salt.  I couldn't help eat a few handfuls before adding them into my bread dough.  I thought they tasted better than sunflower seeds.  And I wouldn't hesitate to buy them again just to have around for snacking.  Give them a try and see what you think.