fresh pumpkin seeds
--1 1/2 T olive oil
--1 tsp salt (I really like Kosher salt, but table salt is fine. Sea Salt might be fun, too.)
The Directions.
I cut and gutted two pumpkins yesterday and they yielded about 2 1/2 cups of seeds.
I tried boiling the seeds first, and then simmering for 10 minutes. The idea is that the inner seed separates a bit from the outer shell resulting in a nice pop when you crunch them.
After draining, I tossed the seeds into the crockpot ----I used a 6 quart----and added the olive oil and salt. I stirred well and turned it to high for six hours, stirring every hour or so.
allfreeslowcookerrecipes.com/Other-Slow-Cooker-Recipes/Slow-Cooker-Roasted-Pumpkin-Seeds-Recipe
--1 1/2 T olive oil
--1 tsp salt (I really like Kosher salt, but table salt is fine. Sea Salt might be fun, too.)
The Directions.
I cut and gutted two pumpkins yesterday and they yielded about 2 1/2 cups of seeds.
I tried boiling the seeds first, and then simmering for 10 minutes. The idea is that the inner seed separates a bit from the outer shell resulting in a nice pop when you crunch them.
After draining, I tossed the seeds into the crockpot ----I used a 6 quart----and added the olive oil and salt. I stirred well and turned it to high for six hours, stirring every hour or so.
allfreeslowcookerrecipes.com/Other-Slow-Cooker-Recipes/Slow-Cooker-Roasted-Pumpkin-Seeds-Recipe
