6 responses

  1. Faye Levy
    January 15, 2012

    Hi Adrienne,

    Thanks so much for getting back to me. I appreciate the link to the post. I did find it before and it certainly looks enticing. Ever since we tried kabocha, it has become our favorite winter squash.

    Anyway, your idea of soaking them with salt is interesting. Do you think that might soften them more?

    When you prepared your Seasoned Nuts and Seeds (sounds delicious, by the way), were you using shelled pumpkin seeds like pepitas, or raw pumpkin seeds in their shells?

    Reply

    • Adrienne
      January 15, 2012

      You’re welcome! I suppose that the salt might help. I have never tried it any other way. It for sure makes them taste great! I used shelled seeds. They’re great. Hope to have more options in the future!

      Reply

  2. Faye Levy
    January 14, 2012

    I was glad to find your blog today when I was looking for information on storing and toasting nuts and seeds.

    Have you ever roasted kabocha squash seeds? Mine come out too hard and I’ve tried several different oven temperatures. Some say use a very slow oven (like your recipe for almonds above), others use medium or even high (400F).

    I’ve even tried soaking the seeds for a full day first.

    P.S. I don’t have a dehydrator so reference to once won’t help me.

    Reply

    • Adrienne
      January 15, 2012

      Hello Faye – I haven’t ever tried it. I did find this post on it today, however – is this any different than you have seen? Have you soaked them w/ salt as well as with water?

      Reply

  3. Adrienne
    December 29, 2010

    Yes, I always soak my almonds, even if I am going to toast my nuts and seeds, since it enhances the flavor. I would toast them in the oven on low (around 200 degrees) or in a pan until they start having that “toasted nut” smell. You’ll have to watch them more in the oven, of course. I have burned many nuts (and other things) in the past.

    Let me know how they turn out!

    Reply

  4. shelley
    December 29, 2010

    Do you still soak these prior to toasting? Also at what temp & how long would you toast?

    This sounds yummy and I look forward to trying it.

    Thanks!!!
    Shelley~

    Reply

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