Post by bee on Mar 13, 2007 17:30:38 GMT -5
Pumpkin Seeds
by Wishbone
1 (10oz) bottle regular soy sauce
1 T. garlic powder
1 T. black pepper
1 T. Kosher Salt
1 t. cayenne
Few dashes Worcestershire sauce
Clean seeds in salt water and rinse in cold water. Drain seeds to remove as much water as possible. Spread seeds on cookie sheet or pizza pan and dry in oven at low temperature, 200 degrees for 1 to 2 hours or till dry. Remove from oven and let cool.
In a Ziplock bag, add soy sauce, garlic powder, black pepper, kosher salt, cayenne, and Worcestershire sauce. Shake bag until mixed.
Add seeds, and squeeze air out and seal bag. Let set overnight or longer in fridge. Strain with slotted spoon and spread on cookie sheet or pizza pan. Place in preheated oven at 200 degrees for 1 hour and turn with spatula and cook another hour or until dry. Store in plastic bag.
**NOTE: I made these today with a few changes. I harvested seeds from 2 medium pumpkins and only used about 1/4 cup of LITE soy sauce and about a 1/2 TBS sea salt. There really was no need to use an entire bottle of soy sauce as mine turned out very good and still very salty.
by Wishbone
1 (10oz) bottle regular soy sauce
1 T. garlic powder
1 T. black pepper
1 T. Kosher Salt
1 t. cayenne
Few dashes Worcestershire sauce
Clean seeds in salt water and rinse in cold water. Drain seeds to remove as much water as possible. Spread seeds on cookie sheet or pizza pan and dry in oven at low temperature, 200 degrees for 1 to 2 hours or till dry. Remove from oven and let cool.
In a Ziplock bag, add soy sauce, garlic powder, black pepper, kosher salt, cayenne, and Worcestershire sauce. Shake bag until mixed.
Add seeds, and squeeze air out and seal bag. Let set overnight or longer in fridge. Strain with slotted spoon and spread on cookie sheet or pizza pan. Place in preheated oven at 200 degrees for 1 hour and turn with spatula and cook another hour or until dry. Store in plastic bag.
**NOTE: I made these today with a few changes. I harvested seeds from 2 medium pumpkins and only used about 1/4 cup of LITE soy sauce and about a 1/2 TBS sea salt. There really was no need to use an entire bottle of soy sauce as mine turned out very good and still very salty.