Delicious Roasted Pumpkin Seeds and How to Take This Picture
Sun, 31 Oct 2010 by Christy Denney
Happy Halloween! To check us out all dressed up head on over to Facebook.
I’m going to be honest, my least favorite part of carving pumpkins is cleaning out the seeds. It kind of grosses me out. Usually my husband takes on the job. I would probably just chuck the seeds but every year he saves them, cleans them, and makes awesome savory pumpkin seeds. So this recipe is courtesy of The Man Who Ate Everything.
I like to experiment with my camera and learn all I can by trial and error. To take this floating pumpkin seed picture all I did was put a seed on the end of a 6 inch wooden skewer and stick it in the pile of seeds so that it stands up. I tried using glue to secure it but it wouldn’t stick so I used some gum I was chewing. Call me Macgyver. Don’t worry, I threw the gummy seed away. Take the picture from above in AV mode with the lowest aperture setting you can (mine was 2.8) focusing on the single seed so that the background blurs out. Easy right?
3 shakes garlic salt (this is a "man" measurement so around 1/8 tsp)
3 shakes onion powder (around 1/8 tsp)
Preheat oven to 250 degrees.
Rinse seeds under cold water and make sure all of the strings and pulp are removed. Drain well. Stir seeds with melted butter, worchestire, garlic salt, and onion powder in a small bowl making sure they are fully coated. Place seeds in a single layer on a cookie sheet and bake for 50 - 60 minutes (or until brown and crispy) stirring every 20 minutes.
*If you have the time here are some tips my husband uses for extra crispy perfect seeds if you have the time: Soak seeds in salt water for a day then lay out the seeds in a single layer and let them dry out for another day before roasting them.