Source WiKiHow to do anything How to Carve a Pumpkin
With step by step instructions and a How to carve your Jack-O-Lantren video clip.
Just for the Record, I am Artistically Challenged! That means that I can’t draw a straight line with a ruler!
I like to see my pumpkin in a pie or soup bowl better than displayed as a Halloween Jack-O-lantern.
Oven Toasted / Roasted Pumpkin Seeds
Cut open the pumpkin by cutting a circle around the stem end, and pulling off the top. Use a strong metal spoon to scrape the insides of the pumpkin and scoop out the seeds and strings. Place the mass of pumpkin seeds in a colander and run under water to rinse and separate the seeds from the everything else.
Measure the pumpkin seeds in a cup measure. Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier. Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain.
Preheat the oven to 400°F. Coat the bottom of a roasting pan with olive oil, about a tablespoon. Spread the seeds out over the roasting pan in a single layer. Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds. Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 20 minutes. Keep an eye on the pumpkin seeds so they don’t get over toasted. When nicely browned, remove the pan from the oven and let cool on a rack. Let the pumpkin seeds cool all the way down before eating.
Stove Top / Pan Toasted / Roasted Pumpkin Seeds
Rinse pumpkin seeds to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry overnight.
Heat a large, heavy bottomed, dry skillet over medium heat. Add pumpkin seeds. Shake and stir the seeds constantly as they are toasting to prevent burning.
When the pumpkin seeds begin to get golden, start to pop open, and release their aroma, they are done.
Sprinkle hot toasted pumpkin seeds with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.
Cool pumpkin seeds before eating or storing. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.
If you like your toasted pumpkin seeds extra salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above.
Hint Pumpkin seeds can be eaten whole or shelled, it’s your choice.
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