October 28, 2007

Paprika Toasted Pumpkin Seeds


Ingredients:
1/4 cup sea salt
water
fresh from the pumpkin pumpkin seeds
oilve oil
smoked paprika

Directions:
Preheat oven to 350. Place the pumpkin seeds in a large pot. Fill halfway with water. Add salt. Bring to a boil. Boil for 10 minutes. Drain. Sprinkle lightly with olive oil, more heavily with paprika. Stir to evenly distribute spice. Place in a single layer on a parchment lined cookie sheet and bake for 15 minutes. Stir the seeds then bake for an additional 5 minutes or until they no longer look wet are instead toasted and crunchy looking. Cool and serve.


My thoughts:
This is my favorite way to make pumpkin seeds. Boiling them in salt water impregnates them with a light saltiness but doesn't effect the texture at all. Smoked paprika adds a subtle hint of smoky sweetness which really works with the natural toasted seed flavor.

8 comments:

  1. Good timing. I'm just about to carve my pumpkin this year. Johnnycakes loves paprika so maybe this is the route to go. Thanks!

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  2. oooh, i brined some butternut squash seeds last week. so good! i'll be brining some more when we have a pumpkin carving party this week! i can't wait. your photo looks great.

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  3. I'm glad that I saw this recipe while I still have some pumpkins waiting to be carved!

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  4. We ended up going the Old Bay route instead. Tried and True!

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  5. I always burn my pumpkin seeds when I roast them, ALWAYS!
    These sound delicious, I was trying for some sweet and spicy ones with cumin, paprika and sugar when I burnt the last batch.

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  6. Ooh those sound delicious! I just finished baking up some pumpkin seeds!

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  7. I just followed your recipe and loved it - I've never tried pumpkin seeds before, but if only I'd known how easy and tasty they are!

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  8. Ah! I usually toss on some garlic powder and salt, and toast until crunchy, now I know how to do it right. Thanks!

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