Roasted Pumpkin Seeds
Ingredients:
1 1/2 cup Pumpkin Seeds
6 cups water
3 T. table salt
1-2 t. Ichimi Togarashi Seasoning (found at local asian market)
1 T. Kosher Salt
2 T. Olive Oil
Preparation:
Preheat oven to 375 degrees. Rinse Pumpkin Seeds well. Place 1 1/2 cups Pumpkin Seeds in sauce pan with 6 cups water and 3 T. table salt. Bring to a boil on high. Reduce heat to medium and simmer for 20 minutes. Drain water. In a medium bowl mix Pumpkin Seeds, 2 T. Olive Oil, 1 T. Kosher Salt and 1-2 t. Togarashi seasoning. When all seeds are evenly coated place them on a cookie sheet. Bake in oven until slightly browned. Do not overcook. Spread them out to cool a little before serving.
Enjoy! Beware, once you taste them, you may not be able to stop!!!
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