One of my favorite snacks that I only make around Halloween as that is the only time I have them. Cleaning the seeds takes a little patience but has to be done. Although these are roasted, the process begins with boiling the seeds to cook the inside of the seeds otherwise they will most likely turn out tough and not very good. Adding salt to the water is the best way to add salt to them as it generally wont stick to them during roasting and handling. The goal here is light, crispy seeds with a little flavor.
Roasted Pumpkin Seeds
Ingredients
- 2 cup Pumpkin seeds Cleaned
- 2 Tbsp Salt
- 1 Tbsp Olive Oil Extra Virgin
- 2 tsp Seasoning Your Preference
Instructions
- Pre-heat oven to 375°
- Fill a 4 quart pan half way with water, add salt and bring to a boil.
- Add fresh clean pumpkin seeds and reduce to a simmer for 30 minutes.
- Drain seeds into colander allow to dry – at least 10 minutes. Toss or stir occasionally
- Coat evenly with olive oil and season with light salt or whatever you prefer.
- Spread onto baking sheet and bake about 30 minutes stirring at 10 and 20 minutes.
Notes
Pumpkin seeds allow for creativity. The seasoning is something you can experiment with using things like salt, seasoned salt, garlic powder, onion powder, powdered seasonings, sugar and cinnamon… I personally prefer salt only giving me the pure flavor of the seed itself however I have tried and enjoyed seasoned salt very much.
