Toasted Seeds - cooking recipe

Ingredients
    seeds (melon, pumpkin, squash, sunflower or watermelon)
    salted water
    vegetable oil
    salt
Preparation
    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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