Smoked Pumpkin Seeds - Recipe
To get started with cooking, you need to get your pumpkin seeds out first. You can use a spoon to scoop the pumpkin gut. But if you don’t mind getting your hands dirty, you can scoop it out with your hands as well. One of the good things about this recipe is how simple it is. You don’t need many ingredients to roast the seeds, and the process is straightforward. The hardest part of the whole process is the first-which is cleaning the seeds.
Equipment
- Grill smoker or regular oven
Ingredients
- 1 cup clean and dried pumpkin seeds
- 1-2 tsp oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprica
Instructions
- Separate the seeds from the gut; the seeds should pop out of the innards.
- Transfer them into a strainer; it will take a bit of time, but it makes rinsing the goo of the seeds easier.
- Wash them under a stream of water to make the seeds as sparkling as you can get them.
- Dry the seeds on a paper towel, then spread them out on a baking sheet. The seeds should be covered with heavy-duty aluminum foil or parchment paper.
- Season them: firslly, drizzle some oil (olive oil or avocado oil) on the seeds, then rub them with all the ingredients.
- Roast the seeds on the pellet grill until you notice them starting to brown. The sugar on the seeds should also start caramelizing. Be sure to monitor the seeds as they roast to keep them from burning.In case thinking of ways to improve your smoked dishes, we have selected some of the best smokers and accessories for them.
- Leave them to cool for a while on a wire mesh before serving or packing. They can be stored for about 4 days at room temperature or up to 8 days in a refregerator, also you can freeze them for some weeks.
Nutrition
Calories: 194kcal