Halloween night is finally here. As I scrambled to get my pumpkin carved before all the little ghouls and witches arrived, I realized that these opportunities don’t come around every day. Pumpkin season is almost over, so I’ve got to enjoy every last flavour of pumpkin while I can! I easily separated the seeds from the carving “guts” and set them aside.
For some reason, I have always had some pre-conceived idea that toasted pumpkin seeds were tricky to make. I’ve tried making them in the past and was never quite satisfied. But this time it was different. The seeds toasted really nicely and quickly and were crunching between my teeth before I could even say “Happy Halloween”.
TOASTED PUMPKIN SEEDS
As you “gut” your pumpkin, separate the seeds as best as you can. Place them in a bowl. Place them in a strainer and run them under water for a while, separating all the pumpkin bits and strings. Measure the pumpkin seeds. In a medium saucepan, for every 1/2 cup of pumpkin seeds, add 2 cups of water and 1/2 tablespoon of salt. Bring to a boil and then simmer for 10 minutes. Strain.
Preheat the oven to 400 degrees. Brush a baking pan with olive oil and lay the seeds out as evenly as possible. Place on the highest rack in the oven and toast for 10-15 minutes or until seeds are slightly browned. Remove from oven. Allow to cool. Transfer to a small serving dish or air tight container.
That’s it–so easy, right? They’re crunchy and can be adorned with any flavours that suit your taste. Perhaps cinnamon and sugar? Maybe some taco spice? The flavour possibilities are so versatile and endless.
I hope you all have a wonderfully Happy Halloween! Don’t do too much tricking, and certainly don’t eat too many treats (even though it’s so tempting).