How to Toast Pumpkin Seeds in a Microwave
There's nothing like toasted pumpkin seeds to remind you that the holiday season is near. Pumpkin seeds are delicious and pack a major nutritional punch too. They offer a nice alternative to sunflowers seeds in salads, bread recipes or for snacks. With the advent of microwave technology, making toasted pumpkin seeds has never been easier. For those who already know how to make toasted pumpkin seeds the old-fashioned way, you might be surprised how easily this tasty treat can adapt to microwave cooking. Does this Spark an idea?
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Things You'll Need
- 1 or 2 large pumpkins
- 2 to 2.5 teaspoons oil
- Garlic salt
- Black pepper or white pepper
- 2 large bowls
- 2 colanders
- Paper towels
- Flat, microwave-safe dish
- Carving knife
- Cookie sheet
- Medium pan
- Large wooden spoon
Instructions
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Toast Pumpkin Seeds in a Microwave
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1
Carve the pumpkin and remove the seeds.
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2
Toss the pumpkin seeds and the pulp into one of the large bowls and fill it with water. The heavy pieces of pulp should sink to the bottom, and the seeds should float to the top.
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3
Wash the seeds to remove all the remaining pulp. The easiest way to do this is to put them in the colander under running water. Grab a handful at a time and scrub your hands together as if you're washing your hands. They'll be ready for the next step when they're no longer slimy.
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4
Pour the seeds from one colander to another and run under water to clean off the last of the pulp particles. Let them sit for about 20 minutes to drain.
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5
Spread the seeds out on a cookie sheet. Dab off any residual dampness with paper towels.
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6
Dry the seeds flat on the cookie sheet overnight.
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7
Add about two portions of water to one portion of seeds (2-to-1 ratio) to the pan. Add the garlic salt---about one-half of a tablespoon.
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8
Boil the seeds for eight to 10 minutes. Once they're done, drain them in the colander.
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9
Pour about two teaspoons of oil into a microwave-safe dish and heat for about 30 seconds.
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10
Add the seeds to the oil. Using the wooden spoon, stir them around until they are coated with the oil.
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11
Cook for three minutes, stirring them every minute. At the end of three minutes, they should be golden brown.
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12
Sprinkle on the pepper, tossing the seeds around with the wooden spoon to coat them. Let cool.
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1
Tips & Warnings
Try combinations like cinnamon and sugar, ginger, pizza spice, Worcestershire sauce or ginger.
Keep any leftover pumpkin seeds in an airtight container. They will last up to six weeks if stored properly.
Because microwave temperatures vary, do not leave this mixture in the microwave unattended. Stir the mixture every minute or so to ensure that it's evenly cooked and the seeds don't burn.
