I love roasted pumpkin seeds. You can't get them store-bought. If you want to enjoy perfection, you simply have to roast them yourself. This recipe is from Kathy Pinkham, wife of my longtime boyhood friend, Jeff Pinkham. This roasted pumpkin seed recipe has a definite Mexican slant and would probably qualify as "pepitas", the term by which they are known in Mexico.
2 quarts water
2 cups cleaned pumpkin seeds
4 tablespoons butter, melted
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper, or more to taste*
- Preheat oven to 225º.
- Bring water to a boil in a large pot. Add seeds and boil for 10 minutes. Drain pot and dry seeds on a paper towel.
- Place seeds in a large skillet over medium heat. Pour melted butter and Worcestershire sauce over seeds. Add garlic powder, cumin, basil, salt and cayenne pepper. Sauté for 15 minutes, stirring frequently.
- Place seeds in a shallow baking pan, spreading evenly so there is no overlap. Bake 1 1/2 to 2 hours. Finished seeds should be golden brown and crisp.
*Cayenne pepper is very hot, so add in small, incremental measures.
Pairing: El Pacifico Mexican beer