A Jerry James Stone Recipe
Jump to instructions
- 1 cup raw pumpkin seeds
- 1 tablespoon maple syrup
- ½ teaspoon brown sugar
- ½ teaspoon sea salt
- The first thing you need to do is clean the pumpkin seeds. Separate the seeds from the stringy pumpkin guts. Transfer them to a bowl of water. The seeds float, and the guts sink. So just clean them in the water.
- I like my pumpkin seeds salty. That is, after I suck off whatever spice I put on them, I still want the seed itself to be salted. To accomplish this, I simmer them in salted water before flavoring them. Do do this, place the seeds in a sauce pan with just enough water to cover, adding 1 tablespoon of salt for every cup of pumpkin seeds. Bring it to a boil and let them simmer for about five minutes. Strain the seeds and let them completely dry.
- Now mix 1 cup of raw pumpkin seeds with 1 tablespoon of maple syrup, 1/2 teaspoon of brown sugar, 1/2 teaspoon of sea salt. How tasty does this maple syrup and sea salt seasoning look?!
- Line a large baking sheet with parchment paper, spreading the seeds out into a single layer.
- Roast them at 375 degrees for about 20 minutes, or until the salted seeds just begin to look toasted--don't let them burn! Enjoy!