As a first timer I followed the recipe I found here. THe result is chewy cardboard. Some of the seeds were starting to burn so they had 6 or 7 minutes rather than the full 8 but all the same. IShould I have somehow shelled them first ? Any ideas ?
Microwaving is the problem. The ingredients and proportions are fine, but pumpkin seeds should be done in a 335 F oven on a cookie sheet. Bake for about 15 minutes or until they’re golden brown, stirring them every three minutes or so.
Delicate and crunchy, not chewy and cardboardy.
I’ve never had good pumpkin seeds from anyone anywhere.
They just don’t break down well enough, and you’re left with what feels like a mouth full of bark.
Ooh, I don’t think a microwave could ever work for a pumpkin seed.
My best success is in a 325 oven on a non-insulated cookie sheet. I see that Uvula Donor uses a slightly higher temp, but close enough. Butter, margarine, olive oil–each offers a different taste. Be careful of butter’s tendency to burn. It does give a rich taste.
I like to use a spread like Smart Balance for things like that.
Whoops. I’m stupid. I meant <b>325</b>.
Good catch, jsgoddess.
Aha - I think it’s that site which is the problem … she suggests an hour in the oven (at a lower temp obviously) and as I didn’t have anything esle to bake I thought the microwave would be more energy efficient. Well I’ll just have to try again and if the result is no better I’ll join Trunk’s team.
I’ve made two batches in the last week or so. Both times I tossed them in butter and toasted them in a ~225 or so oven for almost an hour, tossing every 10 minutes to keep the browning even. Both batches came out pretty good.
This is how I’ve always done it, low and slow, so they dry out first and then toast.
I use butter or margarine, whatever I have on hand, and a big generous sprinkling of Old Bay seasoning for some zestiness. Yum.