autumn essentials: pan toasted pumpkin seeds

How To Make autumn essentials: pan toasted pumpkin seeds

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  1

  PREP/PREPARE
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  2

  Gather Your Ingredients.
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  PUMPKIN TYPES: There are many pumpkin types, but for purposes of this discussion, let’s divide them into baking pumpkins, and carving pumpkins.
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  Carving pumpkins have plenty of seeds, and they work well for toasting; however, the shells can be a bit tough. Most of the time, when I toast carving-pumpkin seeds, I will usually break them out of their shell and eat just the nut… A time consuming job.
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  Baking Pumpkins have a more delicate seed, and when toasting this type of pumpkin seed I will usually eat the seed and the shell. So yummy.
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  When it comes to toasting pumpkin seeds, size does matter. It can take 20 minutes to toast large pumpkin seeds, but only 5 minutes for the smaller variety. Therefore, as much as possible, sort the seeds according to size.
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  Rinse the pumpkin seeds under running water, and remove any remaining pumpkin guts.
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  Add the water and salt to a medium saucepan, and bring up to the boil.
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  Add the pumpkin seeds, and boil for 10 minutes.
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  Chef’s Note: Why boil the pumpkin seeds before toasting. Well, because I like the salt to be on the inside and the outside of the pumpkin seed, and boiling them first accomplishes this goal.
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  Remove from the water, and drain on a few paper towels.
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  Add the butter, and olive oil to a sauté pan, over medium heat.
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  When the foaming subsides, add the pumpkin seeds.
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  Toss in the sauté pan until the seeds are nice and brown, about 8 to 20 minutes, depending on size.
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  Chef’s Tip: Don’t want to pan-toast the pumpkins seeds… No worries. Just toss them with a bit of oil, and toast them in a 400f (205c) oven until nice and golden brown.
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  Allow them to cool on some paper towels.
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  PLATE/PRESENT
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  Serve in a bowl and eat as a tasty snack, or use to decorate a nice bowl of tomato, or pumpkin soup. Enjoy.
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  Keep the faith, and keep cooking.
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