Roasted Pumpkin Seeds
By
Kitchen Crew
@JustaPinch
5
The toasted nutty flavor of homemade roasted pumpkin seeds is addictive. Customize the flavors with your favorite seasonings. Roast simply with olive oil and sea salt. Or, jazz-up the flavor with garlic salt, Cajun seasoning, cinnamon sugar, pumpkin spice and sugar... the options are endless. Roasted pumpkin seeds are a delicious snack, great in salads or trail mix and would make a sweet and nutty brittle.
Ingredients
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1 1/2 - 2 cpumpkin seeds
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1 Tbsplight-tasting olive oil
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1 tspfine sea salt
How to Make Roasted Pumpkin Seeds
- Use a paring knife to score the pumpkin.
- Using a serrated knife, cut along the score to cut open the pumpkin.
- Scrape the seeds and pulp out of the pumpkin using a spoon.
- Put the seeds and pulp in a bowl of warm water to separate the seeds.
- Rinse the seeds under warm water to clean the pulp off the seeds.
- Spread the seeds out on a kitchen towel. Pat them with a paper towel and let them dry for about an hour.
- In a bowl, toss the seeds with the salt and oil.
- Line a cookie sheet with parchment paper. Spread the seeds out on the cookie sheet in a single layer.
- Bake in the oven at 300 degrees for 30 to 45 min total.
- After 15 minutes, take the pan out and move the seeds around so they cook evenly. Place back in the oven.
- After 30 minutes, remove the pan and test one seed by biting it. If the crispness is to your likeness, they’re done. If not, bake for 15 minutes more. At this point, check them every 5 minutes to make sure they do not overcook and get burnt spots.
- Once they are toasted, remove the pumpkin seeds from the pan so they stop cooking and to prevent them from burning on the pan.
