Curried Pumpkin Seeds 8.000

Deb Lindsey for The Washington Post

Dec 18, 2013

These are good on their own, as a garnish for soups or salads, or in a mixture with other spiced nuts.

Make Ahead: The curried pumpkin seeds can be frozen in an airtight container for up to 1 month. Defrost for at least 20 minutes before serving.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; 2 cups

Ingredients
  • 2 cups hulled, unsalted pumpkin seeds (may substitute squash seeds)
  • 1 tablespoon mild curry powder
  • 2 tablespoons tamari or other Japanese soy sauce

Directions

Preheat the oven to 350 degrees. Have a rimmed baking sheet at hand.

Combine the pumpkin seeds with the curry powder and tamari or Japanese soy sauce in a mixing bowl, stirring until well coated, then spread them on the baking sheet in a single layer. Bake for 8 to 12 minutes, shaking the pan from time to time, until the seeds become golden brown and crisp and begin to pop.

Cool completely before serving or storing.

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Recipe Source

From cookbook author Susan Herrmann Loomis, who blogs at www.onruetatin.com.

Tested by Bonnie S. Benwick.

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Email questions to the Food Section at food@washpost.com.