Description
Enjoy a crunchy and savory snack with this recipe for Salted Roasted Pumpkin Seeds. Fresh pumpkin seeds are thoroughly cleaned, boiled in salted water for seasoning, then coated with olive oil and your choice of spices before roasting to golden perfection. This simple, tasty treat is perfect for snacking or adding a flavorful crunch to salads and soups.
Ingredients
Scale
Seeds Preparation
- 1 ½ cups (about 36 grams) pumpkin seeds, fresh, whole, unseasoned
- 2 teaspoons (10 grams) fine sea salt, for boiling water
Coating and Seasoning
- 2 teaspoons (10 ml) olive oil (or coconut/nut oil), for coating seeds
- 2 teaspoons (approximate; 4 grams) spice blend of choice (examples: pumpkin spice, curry powder, smoked paprika, garlic powder, cumin, black pepper)
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper to ensure even roasting and prevent sticking, promoting a golden brown finish.
- Clean Seeds: After scooping the seeds from the pumpkin, place them in a bowl of cold water. Stir them around to loosen and remove any stringy pumpkin flesh, ensuring a clean, grit-free snack.
- Boil Seeds: Fill a medium saucepan with 2 cups (480 ml) of water. Add 2 teaspoons of fine sea salt and bring the mixture to a boil. Add the cleaned pumpkin seeds and simmer for 5 minutes. This both seasons the seeds and aids in further cleaning.
- Dry Seeds: Drain the pumpkin seeds thoroughly, removing any remaining pumpkin flesh. Spread them onto a clean dishcloth or dishtowel and pat completely dry. Dry seeds are essential for achieving crispiness when roasting.
- Season Seeds: Transfer the dried seeds to the prepared baking sheet. Drizzle olive oil evenly over the seeds, then sprinkle your chosen spice blend. Toss everything together to coat the seeds thoroughly and evenly.
- Arrange Seeds: Spread the coated pumpkin seeds out in a single layer on the baking sheet, ensuring they are spaced well to avoid steaming and encourage even roasting.
- Roast Seeds: Bake the seeds in the preheated oven for 10 to 25 minutes. Stir the seeds at least once during baking to promote even cooking and prevent burning.
- Check and Finish: Begin checking after 10 minutes for a nutty aroma and golden edges. Continue baking up to 25 minutes depending on seed size. If seeds are not golden brown after 25 minutes, bake for an additional 5 minutes, checking frequently to avoid burning. Remove when fragrant and golden brown.
Notes
- Make sure to dry the seeds thoroughly before roasting to ensure they become crispy instead of soggy.
- Experiment with different spice blends like smoked paprika, curry powder, or garlic powder for varying flavor profiles.
- Store roasted pumpkin seeds in an airtight container at room temperature for up to 1 week for maximum freshness.
- Use parchment paper to make cleanup easier and prevent seeds from sticking to the baking sheet.
