Roasted Pumpkin Seeds - Master Recipe
Scrape seeds out of pumpkin. Place in large bowl -- seeds,
membranes and all. Fill bowl with water. Swish around until
membranes sink and seeds float. Skim seeds out with a sieve. If
seeds not completely free of membrane, repeat water wash. It's OK
if a bit of membrane remains. It will burn off during
roasting.
Get the wet out
Before oven-roasting, dry out seeds. May air-dry on a baking
sheet for several hours.
Quick dry method: Set seeds on paper towels; you might have to
do this in batches. Microwave 4 minutes on power of TWO (20%
power). Stir; microwave 3 minutes more on power of TWO. Seeds may
be a bit damp, which is fine.
May proceed to oven-roasting, or do a salt
infusion.
Salt infusion option:
Soak clean seeds in heavily salted water overnight,
refrigerated. Use ½ cup salt to 4 cups water. Drain and proceed
with next step.
Pre-season the pumpkin seeds, basic
flavor.
To each cup of seeds, mix with ¼ cup olive oil and ½ teaspoon
salt. Add ground black pepper to taste. May add choice of "during
roasting option" below.
Transfer pumpkin seeds to an ungreased baking
sheet.
Slow-roast 30 minutes to 1 hour, checking to see when they're
golden brown. A few may pop. Slide into a serving bowl.
During roasting option:
Mixture of pimento and salt, for a smoky taste
Mixture of sugar and cinnamon for a sweetish taste
Five-spice and brown sugar
Old Bay seasoning and pinch of garlic powder
After roasting option, while still
warm:
Finely grated Parmesan
Plain chili powder
Splash of Tabasco or Worcestershire
Curry powder and pinch of dry mustard
