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pumpkin seed recipe

Campfire Toasted Pumpkin Seeds

It definitely doesn’t get any easier than this, and few things are tastier! Roasting pumpkin seeds over a campfire is so simple, and because you’re doing them yourself, you can choose to flavor them any way that suits you!

Campfire Toasted Pumpkin Seeds
 
Ingredients
  • Pumpkin seeds (cleaned, rinsed, dried)
  • 1-3 Tbsp. cooking oil
  • Salt (to taste)
  • Other flavorings (to taste)
  • Large cast iron skillet
Instructions
  1. Start a nice campfire with hardwood logs like oak, hickory, hard maple, etc. Let it burn for at least half an hour before cooking over it. If it’s in a fire pit with a grate over it, so much the better. You’ll see why.
  2. Clean the seeds thoroughly immediately after they come out of pumpkins. Remove all strings and pieces of “pumpkin guts.” It works great to rinse them under cool water in a colander. Spread out to dry in a well-ventilated area. Best to put them on cooking mats or other non-stick surface. Don’t use paper towels – the seeds will stick to them. It’s really important the seeds are dry so the oil will adhere to them.
  3. Warm skillet over fire. (With the grate, you won’t have to hold the heavy skillet all the time.) Pour in enough cooking oil to evenly coat bottom of fry pan.
  4. Warm a little more, then add seeds. With the pan over the heat, move nearly constantly jostling the seeds around to toast evenly. (This is where the grate is really nice because it will hold the weight of the skillet as you slide it back and forth.)
  5. As the seeds begin to toast and start to turn golden brown, add the salt and any other flavoring you might want like chili powder, garlic powder, onion powder, paprika, or whatever you like.
  6. Continue toasting until seeds are golden on both sides. For additional motion and flipping you can stir with a spatula or wooden spoon. Just don’t let the heat sit one place too long or the seeds will quickly scorch and ruin the whole batch.
 

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