Toasted Seeds - cooking recipe
Ingredients
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seeds (melon, pumpkin, squash, sunflower or watermelon)
salted water
vegetable oil
salt
Preparation
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Separate the fiber from melon, pumpkin, squash, sunflower or watermelon seeds.
Cover with salted water.
Simmer 2 hours. Drain and dry on brown paper bag.
Cook the nuts in oil (allow 1/2 cup vegetable oil for every cup of nuts) heated to 365\u00b0, 1 to 2 minutes.
Drain on paper towels.
Spread the seeds in a shallow pan, leaving a small amount of oil on seeds.
Sprinkle with salt. Bake in 250\u00b0 oven until golden, stirring from time to time.
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