Receta Hot and Spicy Roasted Pumpkin Seeds Football Friday
Welcome Back to
Football Friday
and the
Game Day Recipe~
Today's Recipe:
Hot and Spicy Roasted
Pumpkin Seeds!
- Hot and Spicy Roasted Pumpkin Seeds
- 2 cups pumpkin seeds*
- 3 hot chili peppers (Thai)
- sea salt to taste
- 1/4 cup vegetable oil
- 1/2 t chili powder
- Preheat oven to 425º
- In a 10" cast-iron skillet add pumpkin seeds and hot chili peppers.
- Sprinkle with salt and drizzle with oil
- Place skillet in oven and bake for 10-15 minutes, stirring often (Watch carefully, pumpkin seeds will burn quickly)
- Remove from oven, remove pumpkin seeds with a slotted spoon and drain on paper towels
- Sprinkle with chili powder, serve
- *recipe can be doubled
- Toasted Fresh Pumpkin Seeds
Remove the seeds from a pumpkin, leaving behind as much of the fiber as you can.
Immediately place the seeds in a large bowl of water to avoid any fiber drying on the seeds.
Transfer the pumpkin seeds to a colander.
Thoroughly rinse the pumpkin seeds under cold running water, rubbing the seeds between your fingers until the pulp and stings are washed off.
Preheat oven to 300º F
In a medium size mixing bowl, combine: 3 cups of the pumpkin seeds, 2 T vegetable oil and 1 t salt, stir to coat well.
Spread the seeds onto a baking sheet
Bake for 65 to 70 minutes or until lightly browned and crisp, stirring often to brown the seeds evenly. Cool to room temperature.