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.