Roasting pumpkin seeds is something my mom always did for us when we were kids. Dad would help us carve the pumpkins and mom would roast the seeds. As a grownup, I seldom did it… until recently. Now, after each annual pumpkin party at my MIL’s, I take home a huge bag of pulpy seeds. Apparently, I’m the only one who wants them. The next day (or two later), I clean them, roast them, and chow down. The Girl told me that I make the best pumpkin seeds ever (not sure what her benchmark comparison is), and Hubs has even been enjoying them. What do I do to make them so awesome? This:
- Pumpkin seeds
- Kosher salt
- Preheat oven to 300 degrees.
- Rinse the seeds in a colander, removing all strands and blobs of pulp. Let drain.
- Line a large (13×17) baking sheet with parchment paper. This serves as a non-stick surface as well as keeps your baking sheet shiny clean.
- First, dry out the seeds. Cover the parchment-lined baking sheet in a single layer of seeds. Do not pat them dry. Just put them on there as is, spreading them out with your hand or a spatula. It’s ok if they touch.
- Put them in the oven on the middle rack for 20 minutes. Give them a stir to check and see if they’re pretty well dried out. If not, spread out again and return to the oven for 3-5 minutes more.
- Melt 1/2 tablespoon butter. In a large bowl, combine dried pumpkin seeds with butter, stirring to coat evenly.
- Return the seeds to the baking sheet (again, in a single layer). Sprinkle with kosher salt.
- Bake for 30 minutes, or until crispy and golden. Stir a few times while cooking.
- Remove from oven and allow the seeds to cool. When they are cooled to room temperature, store in an airtight container (or, eat them all until you get a bellyache).