Cajun Pumpkin Seeds
October 23rd, 2007 by Tink Boord-Dill
More good ideas for Halloween snacks
For more Halloween Recipes, check out the October 2006 Archives here at TheArmchairChef.com.
Enjoy!
Tink
*When I dream, I cook and bake like an artist!*
| TheArmchairChef.com Halloween Countdown 2007 CAJUN PUMPKIN SEEDS |
| Save the seeds from you Halloween Jack-O-Lanterns and use them for this tasty treat! I had always wondered how to prepare fresh seeds, and this recipe will tell tell you how. Double or triple this roasted pumpkin seed recipe, depending on how many cups of seeds you have. |
| Ingredients |
| 1 cup pumpkin seeds 1 scant teaspoon Cajun seasoning, or to taste paprika, for more color, if desired a little salt, depending on saltiness of the seasoning 2 dashes Worcestershire sauce 1 tablespoon melted butter or vegetable oil |
| Step by Step |
| 1) Rinse seeds well and get as much of the pumpkin pulp off of them as possible. Some of the small pieces are going to adhere, but they won’t hurt the seeds at all, and might even add a little more flavor. 2) Pat dry with paper towels. Don’t let them dry completely on the paper towels, because they might stick! 3) Toss pumpkin seeds with seasonings. Combine butter and Worcestershire sauce; stir into seeds until well blended and coated. 4) Heat oven to 300°. Roast, turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy. 5) Serve and Enjoy! |