Anyone ever try smoking pumpkin seeds? I'm cutting up the jack'o lanterns tonight and wondered if there were any tricks floating around.
Original Post
Replies sorted oldest to newest
HoosierQ
Please let me know how it goes (details please). I would also like to try it. I went to the virtual Weber bullet forum and did a search. I found one post.
Apparently a person my the name of Kim P. smoked pumpkin seeds (October 2005). She used apple chips and lots of salt (300 degrees, 2 hrs).
I would suggest using something spicy not just salt. Maybe Cajun seasoning or cayenne pepper would work. I also googled it and apparently the purist only use salt. However, most of the information I found was about toasting the seeds not smoking.
El
Please let me know how it goes (details please). I would also like to try it. I went to the virtual Weber bullet forum and did a search. I found one post.
Apparently a person my the name of Kim P. smoked pumpkin seeds (October 2005). She used apple chips and lots of salt (300 degrees, 2 hrs).
I would suggest using something spicy not just salt. Maybe Cajun seasoning or cayenne pepper would work. I also googled it and apparently the purist only use salt. However, most of the information I found was about toasting the seeds not smoking.
El
Ingredients:
2 cups raw pumpkin seeds
4 tbsp simple syrup
1/4 tsp cayenne
1 tbsp kosher salt
Method:
3 oz cherry wood (all I had left). Pre-heated smoker at 250. Mixed all ingredients in bowl. Spread seeds in buttered baking dish. Smoked for 2 hrs, turning every 30 minutes. Pre-Heat kitchen oven to 350. Spread smoked seeds on baking sheet lined with parchment. Baked 20-40 minutes turning occasionally until seeds were brown and glaze was thick. Allowed to cool off baking sheet until glaze was hard. Broke seeds individually and bagged.
Notes:
Process was labor intensive. Flavor and texture were very pleasing. Nice contrast to standard salted and baked seeds. I will do this again, but only when I have more seeds to deal with at once. This was too much work for a few handfulls of seeds. Put these out for your next party and people will be begging to know where you got them!
Let me know if you have any suggestions for improvements.
2 cups raw pumpkin seeds
4 tbsp simple syrup
1/4 tsp cayenne
1 tbsp kosher salt
Method:
3 oz cherry wood (all I had left). Pre-heated smoker at 250. Mixed all ingredients in bowl. Spread seeds in buttered baking dish. Smoked for 2 hrs, turning every 30 minutes. Pre-Heat kitchen oven to 350. Spread smoked seeds on baking sheet lined with parchment. Baked 20-40 minutes turning occasionally until seeds were brown and glaze was thick. Allowed to cool off baking sheet until glaze was hard. Broke seeds individually and bagged.
Notes:
Process was labor intensive. Flavor and texture were very pleasing. Nice contrast to standard salted and baked seeds. I will do this again, but only when I have more seeds to deal with at once. This was too much work for a few handfulls of seeds. Put these out for your next party and people will be begging to know where you got them!
Let me know if you have any suggestions for improvements.