Pumpkins carved /Pumpkin / Pumpkin Seeds / Canned pumpkin / Pumpkin leaf

 

Pumpkins carved Pumpkin / Pumpkin Seeds /  canned pumpkin / pumpkin leaf

Before you carve your jack - o - lantern for Halloween, you should fry the perfect pumpkin seeds in time. 

    I know it is a lot of work, but trust me when I tell you that it is so worth taking the time to save the seeds before you make them. I strongly recommend cooking the pumpkin seeds for at least 30 minutes before frying. If you don't have more time, you can skip this step and bake it for a shorter time (read on to see some tips for doing so). Here's the recipe for the easiest way to fry them without jumping into the Easy Roasted Pumpkin Seeds recipe.

Clean the pumpkin seeds and soak them in a liter of filtered water mixed with 1 tablespoon of salt for at least eight hours or overnight at room temperature. Once they are clean and soaked (or soaked if you like) and dried, move on to the spice and roasting stages. Soak the pumpkin seeds in about 1 / 4 cup water in the same water in which they were soaked. Rinse the soaked pumpkin seed with a little olive oil and a few drops of lemon juice and then soak for a few hours until it is completely dry.

Roast in the preheated oven for 20-30 minutes, stirring occasionally, until the pumpkin seeds are golden brown. Seasoned pumpkin seeds are roasted by throwing them with the seeds for 5 minutes to promote an even brownish.

At the same time, you can unfold the full flavor of pumpkin seeds while frying. 

    If you want crunchy, crunchy pumpkin seeds, you need to remove the pumpkin seeds, and that may seem tedious, but it gives you chewing pumpkin seeds. You may be tempted to roast pumpkin seeds to clean them and remove as much pumpkin cord and flesh as possible from the seeds before frying. It is recommended to fry more, rather than less, because roasted pumpkin seeds are super delicious and addictive. Cooking and roasting pumpkin seeds helps to cook the inside of the pumpkin seeds in such a way that all the garbage comes out of them during roasting and you get the perfect crunchy pumpkin seed after roasting.

    Cooking in a 200 ° C oven helps the pumpkin seeds to cook evenly from the inside out so they do not burn until they are cooked through. Cooking with salt begins with the cooking process and gives the crispy, fully cooked seeds some spice, as well as the beginning of the cooking process. 

    Place the pumpkin seeds in a bowl of cold water and wipe the seeds around until they float on top and are mostly clean. They want to roast them in a 200-degree oven so they are crisp without burning them. While they are frying, use a metal spoon to scrape the filamentous fiber away from the inside of the pumpkins. Once you have all your pumpkin seeds lined up on the inside of each pumpkin, place them on top of it so they can swim. 

    Toss the pumpkin seeds with the selected herbs and spices and add to the melted coconut oil until completely coated. To make sure the seeds are well coated - throw in the towel - dried pumpkin seeds in a bowl of hot water for a few seconds. Throw your seeds into some melted coconut oil and then toss again until all are fully coated.

      Stir in the vanilla and pumpkin seeds so that the seeds are evenly covered with the mixture. Wash and clean your seeds from your pumpkin and wash them off the pumpkins to remove unwanted pumpkin rings or deformed seeds. Clean and wash your seeds from your pumpkins, clean them from the pumps and wash them for a few seconds in a bowl of hot water to make sure you have removed all unwanted pumpkin skins and deformed seeds. Clean and clean your plants and remove the pumpkin seeds from their pumps, making sure they have been cleaned of all unwanted pumpkin rinses and deforming seeds! 

    If you really want to wash your pumpkin seeds well, you need to dry them and put them in a bowl of hot water for a few seconds before throwing them.

    Spread the pumpkin seeds on a baking tray and roast in the oven for 3-4 minutes. Place the cookie sheet in the oven and bake for 15-20 minutes, depending on whether you have a cookie pan or a baking pan with oven - secure lid, or place it on the bottom of a pan and place it on top.

        Lightly cover the baking sheet with cooking spray and spread the prepared pumpkin seeds evenly and bake for 12 - 13 minutes. Stir in the brown sugar-pumpkin seed mixture and bake for 10-15 minutes, or until the sugar is browned and the pumpkin seeds are brown. Spread the pumpkin seeds on a baking tray, line with baking powder and lightly brush with baking spray, then cover with parchment.