"I fear that so many feel that a long-term supply is so far beyond their reach that they make no effort at all. Begin in a small way…gradually build toward a reasonable objective.” -President Gordon B. Hinckley,

Thursday, November 7, 2013

Roasted Pumpkin Seeds

After I made a bunch of pumpkin puree, I was left with a lot of pumpkin seeds that I couldn't let go to waste. So, I turned to my favorite chef, Alton Brown, for a delicious recipe.

 Wash and dry the seeds. Let dry for at least 8 hours.

Over medium heat add 2 tsp olive oil, once that is good and hot add 1 cup pumpkin seed,  1/2 tsp. salt, and a pinch of pepper. Stir constantly for about 5 minutes or until seeds are nice and brown.


Place the seeds into a paper towel lined bowl to wick away excess oil. Store seeds in an air tight container. Consume with in a week or freeze up to a month. Good luck getting them to last that long. My toddler was eating these by the handful. 

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