Roasting nuts and seeds is a way to create snack foods that taste good, but won't expand your waistline. Pumpkin seeds and almonds are two foods that respond well to roasting, adding crunch and a nuttier flavor. When you roast them yourself, you are in control of precisely what ingredients you are putting in your body.
Pumpkin
Step 1
Preheat your oven to 300 degrees Fahrenheit.
Step 2
Cut a large hole in the top of a pumpkin, and scoop the seeds and pulp out with your hands. Separate the seeds from the pulp with your hands and place the seeds into a strainer.
Step 3
Run cool water over the seeds to remove any bits of pulp, and then place the cleaned seeds into a mixing bowl.
Step 4
Add 1 tbsp. of vegetable oil and up to 1 tsp. of salt into the bowl, for each cup of seeds. Mix all of the ingredients together with a wooden spoon, or your hands.
Step 5
Spread the pumpkin seeds onto a baking sheet in one layer, and slide the sheet into the oven.
Step 6
Roast the seeds for 45 to 55 minutes, or until they are golden brown. Flip the seeds over with a spatula every five or 10 minutes to prevent burning.
Almonds
Step 1
Preheat your oven to 325 degrees Fahrenheit.
Step 2
Line a baking sheet with parchment paper or aluminum foil.
Step 3
Add 3 ½ cups of almonds, 1 tbs. of olive oil and 2 tsp. of salt to a large mixing bowl.
Step 4
Toss the ingredients together with your hands or a wooden spoon until the almonds are completely coated.
Step 5
Add the mixture to the baking sheet and place it into the oven. Roast the almonds for 20 minutes, until they are toasted lightly and the skins have begun to split.
Tips and Warnings
- Add extra ingredients like cayenne pepper or paprika to each mixture before roasting for a different
Things You'll Need
- 1 pumpkin
- Strainer
- Mixing Bowl
- 1 tbsp. vegetable oil
- 1 tsp. salt
- Wooden spoon
- Baking sheet
- Spatula
- Parchment paper
- Aluminum foil
- 3 ½ cups almonds
- 1 tbsp. olive oil
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