Roasted Pumpkin Seeds
Roasted Pumpkin Seeds are the perfect way to use seeds from your homemade pumpkin recipes or carving creations. These crunchy seeds are tasty and nutritious.
Foto: Natasha's KitchenIngredients
- 1 1/2 cups pumpkin seeds (from 1 large or 2-3 small sugar pumpkins)
- 4 cups water
- 1 Tbsp fine sea salt (plus more for sprinkling)
- 2 tsp extra virgin olive oil
Steps
Preheat oven to 300°F. Remove the top of the pumpkin, cutting into it at an angle towards the stem. Use a large metal spoon to scrape out the seeds.
Submerge the seeds in water and pick out the strings and pumpkin debris, then drain.
In a large saucepan, add 4 cups water and 1 Tbsp salt. Add the pumpkin seeds, bring to a boil, and continue boiling for 10 minutes then drain and thoroughly pat dry with a kitchen towel.
Drizzle a rimmed baking sheet with extra virgin olive oil. Add the pumpkin seeds and stir to coat in oil. Spread the seeds in a single layer and sprinkle with salt.
Bake at 300°F for 30-40 minutes, depending on the size of your seeds, stirring every 15 minutes. Remove from the oven when they are barely golden and have reached your desired crispness.
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