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Roasting fresh pumpkin seeds~

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I am thinking fall weather here...I've seen so many recipes for roasting pumpkin seeds, and still I am not sure about something. After you roast them in the oil/butter and seasonings, are you supposed to crack them open and eat the insides, or eat the whole thing shell and all? I've tried it both ways and nothing seems right. Cracking them like sunflower seeds doesn't leave you with much to even taste, but eating the shells is dry and pithy. What am I doing wrong? :001_huh:

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I found that soaking them overnight in salt water adds more of that nice salty flavor but makes the shells a little more chewy and less crisp. Not soaking them makes them a little less flavorful.


I dry-roast mine for half the time, then toss the seeds in olive oil, sprinkle with salt and pepper and finish roasting them. I usually get a nice crispy treat.



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This is the one I have tried:



2 cups pumpkin seeds

½ teaspoon Worcestershire sauce

1½ tablespoons melted butter

½ to 1 tsp. salt (depending on how salty you like it)




Mix ingredients together; place in shallow roasting pan. Roast for 2 hours at 250° stirring frequently (every 15 minutes or so) until "golden brown." Yield: 2 cups.



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