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Description
Learn how to make delicious salted roasted pumpkin seeds with this easy recipe. Perfect for snacking!
Ingredients
- Pumpkin seeds (quantity varies by pumpkin)
- Water (2 cups for every half cup of seeds, for boiling)
- Sea salt (1 Tablespoon for every half cup of seeds for boiling, plus more for sprinkling)
- Olive oil (1 Tablespoon for 2 cups of seeds)
Instructions
- Remove seeds from pumpkin, rinse clean, and separate from pulp.
- For every half cup of pumpkin seeds, measure 2 cups of water and 1 tablespoon of sea salt. Bring the salted water to a boil in a pot.
- Add the pumpkin seeds to the boiling water and boil for 10 minutes to soften shells and infuse salt.
- Drain the seeds in a colander and pat dry with paper towels, removing excess moisture.
- Preheat oven to 350 degrees F.
- Spread the pumpkin seeds onto a baking sheet. Drizzle with olive oil and toss to coat evenly. Sprinkle with additional sea salt if desired.
- Spread the seeds in a single layer on the baking sheet.
- Roast for 12-25 minutes (depending on seed size and oven) at 350 degrees F, stirring every 5 minutes to ensure even toasting and prevent burning.
- Seeds are done when golden brown and a nutty aroma is present. Taste to check for crispness.
- Remove from oven and let cool on the baking sheet before serving.
Notes
- Ensure seeds are thoroughly dried after boiling to achieve maximum crispness.
- Stirring the seeds during roasting is crucial for even browning.
- Roasting time may vary, so keep an eye on them to prevent burning.