- Place the seeds (unrinsed) on a large cookie sheet and leave overnight. Shake them from time to time to assist drying.
- Preheat a conventional oven to 150°C (300°F) or a convection oven to 135°C (275°F). In a bowl, for each cup of pumpkin seeds, add 1 tbsp. canola oil, 1 tbsp. brown sugar, 1 ½ tsp. curry powder and ½ tsp. fleur de sel. Mix well.
- Spread the seasoned seeds on a large cookie sheet covered with parchment paper and cook in the oven for about 35 minutes, or until golden. Shake them up about halfway through. Cool and serve.
For more informations :
Sous le charme des courges et des citrouilles, by Louise Gagnon (Éditions de l’Homme).
This book is available at Librairie Gourmande – Jean-Talon Market.