Serious Heat: Roasting Spicy Pumpkin Seeds
Note: On Wednesdays, Andrea Lynn, senior editor of Chile Pepper magazine, drops by with Serious Heat.
For the artistic-challenged such as myself, the best thing about carving a Halloween pumpkin isn't the glowing masterpiece that comes at the end--it's the surplus of seeds that come out process. With a shake of seasonings and a quick stint to roast in the oven, there's a delicious, munch-worthy treat. I like a combination of chili powder and paprika to jazz my pumpkin seeds up. But you can use your favorite spices from a Cajun blend to an Indian spin. Check out my recipe for roasted spicy pumpkin seeds ยป
What seasonings do you use?
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5 Comments:
Here are a lot of interesting flavor combinations to try out http://bit.ly/H0DkM -- I plan to test run at least 4 of them this weekend. Just wondering if anyone has had success first boiling and then baking their seeds. This will be the first time that I prepare them that way...just wondering what the extra step accomplishes.
sfinfgeld at 4:44PM on 10/21/09
I think this is my favourite part too!!! OMG so good.
I like to roast with sea salt and finish with grey salt.
I do like a standard 'greek' seasoning on my easy-fries; I should try it
hungrychristel at 5:17PM on 10/21/09
I really like a mix of chili powder, sugar and salt. I usually soak the seeds in water, which helps loosen the pulp, then toss with a bit of oil and the seasonings, which I pound with a mortar and pestle first to thoroughly mix and make the sugar and salt finer and less clumpy
thatgrrl at 8:03AM on 10/22/09
I personally like them plain and simple - with some salt! Yum!
Chew on That at 4:45PM on 10/22/09
I posted a recipe in my blog in which I roasted them on the stove in a skillet with cumin and other spices.
Joumana at 5:52PM on 10/26/09