I have a major life update to tell you about. We now have a TOASTER OVEN.
This new addition makes us very happy, precious. We needs it. We wants it.
For the last three months, we’ve been cooking off of two miniature electric burners. Never before did we think so much about our old oven back home.
About a month after we arrived, we did break down and buy a crock pot (and a fancy Korean Costco membership), but still… we were desperate to bake and roast and broast and broil again.
Now, thanks to an awesome hand-me-down, we can finally do that! This contraption looks like it’s about 20 years old, but we’ll take it.
So, my first toaster oven test? Roasted pumpkin seeds.
I was testing out a pumpkin and sweet potato recipe this week, leaving me with a handful of pumpkin seeds.
It’s the standard pumpkin seed routine from here.
Wash them in cold water, remove all that stringy stuff, and pat them dry. However… I learned this next part the hard way–don’t wrap them in paper towels. You will have to peel them off the paper!
From there, we did a single layer of seeds on a baking sheet. I’m a sweets gal and my husband always goes for salty, so went halfsies on the seasoning.
My half was a mixture of sugar, cinnamon and cardamom sprinkled over top. We kept the other side traditional with plain old salt.
Ten minutes later, and voilà! The toaster oven worked like a charm. My side tasted like caramel corn. The other side was simple, salty and delicious.
Did anyone else do this earlier in the season? This is a tradition I’ve been missing!
P.S. After this post was written, I got really ambitious went for another toaster oven treat– baked apples and raisins. Yum!