Kettle Seeds
From jo_jo_ba 16 years ago
- 20 minutes to make
- Serves 4
The most recent way I've made roasted pumpkin seeds, with salt and honey, borrowing a technique I learned off of Elise from Simply Recipes (http://www.elise.com/recipes/archives/001438toasted_pumpkin_seeds.php) and finishing with my own flair. Read more They taste like kettle corn! See less
Ingredients
- 1/4 cup sea salt shopping list
- Seeds from one pumpkin, "de-gooed" shopping list
- 2 tbsp olive oil shopping list
- 2 tbsp honey shopping list
- 1 tbsp coarse salt shopping list
How to make it
- Preheat the oven to 400F.
- Fill a large pot with water, add the sea salt and bring to a boil.
- Add the pumpkin seeds and boil, stirring occasionally, 12 minutes.
- While seeds are boiling, spread olive oil on a cookie sheet.
- Drain the seeds and pour onto the oiled sheet, tossing to evenly coat.
- Drizzle with honey and sprinkle with salt, stir again to evenly coat.
- Bake 10 minutes on the top rack of the oven.
- Stir seeds, re-position the rack to the middle of the oven and return the seeds for a further 10 minutes.
- Immediately pour onto a separate baking sheet or piece of foil to cool.
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