Wednesday, October 26, 2011

Pumpkin Seeds. The. Best. Ever.

Ah, Roasted pumpkin seeds.  Does this bring back any childhood memories?  Carving pumpkins and then getting to eat the slimy seeds? Or perhaps a memory of trying to do them without Mom for the first time and almost burning the house down? Or, maybe that's just me.
Well I rediscovered pumpkin seeds as an adult a couple years ago thanks to my best friend, KayCee.  She made this recipe before a road trip to Portland and we proceeded to eat about a gallon of seeds.  G.I. distress, later?  You bet!  We met our fiber quota for the next month!
But really, this recipe kicks some serious butt, in more ways than one!  (no pun intended, lol) Of course, if you've been reading my blog you can guess that they are spicy, but they are also healthy and full of healthy fats, protein, a little vitamin A & K, plus lots of minerals.

Here's what you need:
Do my seeds look different than yours?  Mine are pepitas, which are the seed found inside the shell of your ordinary pumpkin seed.  Did I take hours to shell out my pumpkin seeds myself?  Heck no! I bought them in bulk at the store.  Carving messy pumpkins in a travel trailer does not sound fun to me, so I took the easy way out.
Place a few cups of seeds on a baking sheet (no need to grease).
Drizzle with a few tablespoons of worchesterhire.  This doesn't have to be a precise measurement, but enough liquid to coat all the seeds well.
Another fun fact, did you know worchestershire has anchovies in it?!  How do you say worchestershire?
I prefer option # 2.  Probably all wrong, but it's fun to say.

Now for the heat.  Sprinkle about 1/2 tsp of cayenne (more or less depending on your preference). I love cayenne because it gives you a nice kick without the long burn of other hot peppers. Also about 1/4 tsp of sea salt.

Stir really well, until everything is coated and spread the seeds evenly.

 Place in preheated oven (350*) for about 20 minutes (give or take).  Checking and stirring every 5 minutes or so.

Continue until the seeds are deep golden brown and have a good crunch when you pop them in your mouth.  Be careful, they go from perfect to burnt in a flash, so check them a lot towards the end.

Now sit down and enjoy with a seasonal Oktober beer!

Disclaimer:  High Class Trailer Trash is not responsible for lack of self control when trying to stop eating these morsels.  We are also not responsible for "fiber belly" if eaten in excess!

Peace & Love!

Recipe in Full:
Roasted Pumpkin Seeds
2 c. pumpkin seeds (pepitas or the real ones)
3 Tbsp Worchestershire
1/2 tsp Cayenne Pepper
1/4 tsp Coarse Sea Salt

Preheat oven to 350*.  Place seeds on baking sheet and top with seasonings.  Stir until seeds are well coated, add more worchestershire if needed.
Place in oven for about 20 minutes, stirring every 5 minutes until deep golden brown and crispy.

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