Roasted Watermelon Seeds Recipes
ROASTED WATERMELON SEEDS
Roasted watermelon seeds are the perfect snack food! Try roasted watermelon seeds in place of sunflower seeds or peanuts for your next snack. A favorite Middle Eastern snack. Found on About.com
Provided by susie cooks
Categories Lunch/Snacks
Time 30m
Yield 1 cup, 2 serving(s)
Number Of Ingredients 3
Steps:
- Preparation:.
- Gather seeds from watermelon and place in colander. Be sure to use only the black seeds. Do not use the small, white seeds. Rinse thoroughly in colander to remove any excess watermelon. Once clean, spread out in an even layer on a cookie sheet and allow to dry. Drying outdoors in direct sunlight is a good method. Seeds can be patted dry, but roast much better when they are completely dry.
- In a frying pan on the stovetop, place watermelon seeds on medium high heat and turn until seeds are roasted. In a cup of water, add salt and stir until dissolved. Pour salt water into frying pan and stir occasionally until water has evaporated. Once done, allow seeds to cool completely before shelling and eating.
- Watermelon seeds can also be toasted in the oven at 325 degrees for 15-20 minutes. Wash and dry as above. Spray seeds with cooking spray and sprinkle evenly with salt. Allow to cool completely before eating.
Nutrition Facts : Calories 300.8, Fat 25.6, SaturatedFat 5.3, Sodium 3541.7, Carbohydrate 8.3, Protein 15.3
ROASTED WATERMELON SEEDS
Make and share this Roasted Watermelon Seeds recipe from Food.com.
Provided by Gagoo
Categories < 4 Hours
Time 2h30m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Fill a medium-size bowl with water, and add salt until water is heavily salted. Place seeds in the bowl, and let sit for 1 to 2 hours.
- Preheat oven to 325°F. Line a baking sheet with parchment paper. Drain the seeds and place on a towel to pat dry; use the towel to remove any goo around the seeds, if possible.
- If coconut oil is firm, place a tablespoon or two in the microwave for 10-30 seconds, until melted. Toss the seeds with coconut oil, adding a little bit at a time until the seeds are lightly coated. The more seeds you get from your watermelon, the more coconut oil you will need.
- Scatter seeds in a single layer onto the baking sheet. Roast seeds for 25-35 minutes, until crisp, stirring after 15 minutes. Transfer to a paper towel and allow the seeds to cool completely before eating. To store, place seeds in a sealed container in the refrigerator.
- NOTE - measurements are approximate, needed to put something in for posting purposes.
Nutrition Facts : Calories 418, Fat 39.2, SaturatedFat 17, Sodium 3545.2, Carbohydrate 8.3, Protein 15.3
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