Tags
how to make pumpkin seeds in the oven, kosher salt, olive oil, pumpkin seeds, roasted pumpkin seeds, roasting pumpkin seeds
Do you have a recipe for roasting pumpkin seeds? I have a feeling you’ve got this mastered already. Sigh.
This was going to be the year that I finally roasted our pumpkin seeds.
What I mean is, I wasn’t going to store them in a plastic container that got pushed to the back of the refrigerator (right behind a gallon of milk) only to be discovered weeks later. Yuck.
Nor was I going to make another attempt without trying to uncover the mystery known as roasting/toasting pumpkin seeds into crispy, crunchy perfection.
What was I doing wrong I asked myself?
When I wasn’t burning them, I was under-cooking them and more or less ending up with a dense, chewy dark-colored seed. Okay, they were burned.
Again, yuck.
I happened upon Simply Recipes and found a technique I hadn’t tried before.
So, because Halloween has clearly ended, though the candy consumption continues, I invite you to bookmark this recipe/technique for next October. You won’t be sorry.
You’ll want to spend some time cleaning the seeds. That means removing all of the slippery stuff. As hard as I tried, I could not convince my littles to assist with this part of the recipe.
After they’ve been cleaned, you’ll measure them in a 1/2 cup measure and place the seeds into a medium saucepan.
To the saucepan add 2 cups of water and 1 tbsp of salt for every half cup of pumpkin seeds. Bring the water to a boil and let simmer for 10 minutes. Next, remove the saucepan from the heat and drain.
Place the your oven rack into the top position and preheat to 400 degrees. Using a pastry or bbq brush, coat the bottom of a baking sheet with light olive oil, and then spread the seeds in a single layer (as best as you can) and toss them around just a bit to coat them in the oil.
Here’s what mine looked like just before they went into the 400 degree preheated oven. Right after this, I crossed my fingers and hoped for the best.
In my oven, they took about 18 minutes to turn a light golden brown. Yours could take a little less or a minute or two more depending on the size of your seeds and how your oven is calibrated.
I have to tell you that I really loved these and thought they tasted a little like roasted, salted sunflower seeds. My head began to spin with ideas for flavoring these with things like rosemary or chili powder.
Oh and a warning, like most salty snacks…they can be quite addictive.
Roasted Pumpkin Seeds
To visit the original recipe click here.
Ingredients
fresh pumpkin seeds
kosher salt
1 tbsp light olive oil
Method
Thoroughly clean the seeds and rinse them under cool running water. After they’ve been cleaned, measure them in a 1/2 cup measure and place the seeds into a medium saucepan. To the saucepan add 2 cups of water and 1 tbsp of salt for every half cup of pumpkin seeds. Bring the water to a boil and let simmer for 10 minutes. Next, remove the saucepan from the heat and drain.
Place about 1 tbsp of the olive oil onto the baking sheet. Use a bbq or pastry brush to spread the oil around the baking sheet. Add the drained pumpkin seeds to the oiled pan. Toss them to coat in the olive oil and then spread the seeds in a single layer.
Roast the seeds in a 400 degree preheated oven on the top rack. Roasting may take anywhere from 5-20 minutes depending on the size of the seed and the calibration of your oven. When they are light golden brown, remove them from the oven and let cool.
gardensunshine said:
I agree they aren’t that easy to make perfectly. Those look perfect! and i still have some pumpkins on my counter to do just that with.
{Main St. Cuisine} said:
Thank you so much! I had a lot of trial and error in the last few years, so it’s nice to finally enjoy a batch that are crispy and most importantly…edible!
Thank you for dropping by today!
Allison
Andrea said:
I roasted several batches this year-my first was roasted to a crisp, but I think I finally got the hang of it =)
{Main St. Cuisine} said:
I’m so glad you got a good batch! I don’t know why something that seems so simple (with hardly any ingredients) can be so troublesome. Because I’ve failed so many time, I think I’m finally ready for seed toasting next fall!
Liz said:
Frankly speaking, I’ve never roasted pumpkin seeds and so I’m really glad you shared and motivated me to stop throwing my pumpkin seeds. This looks very simple and straightforward and the end product looks very tasty and appealing. The next time I buy a pumpkin, I shall roast the seeds for sure. Have a wonderful week and thanks so much for sharing beautiful photos, too. Best wishes!
{Main St. Cuisine} said:
I hope you do try them! When they came out of the oven and I sampled one, I thought to myself: this is how they’re supposed to taste! I definitely recommend Elise’s recipe (I only wish I had another pumpkin to carve on hand).
Thank you so much for dropping by and your kind words. Enjoy your evening!
Allison
Liz said:
Guess what? I roasted pumpkin seeds. They were delicious. Thanks for motivating me. Best wishes!
{Main St. Cuisine} said:
Oh, such good news Liz! Don’t you love it when something so simple works as it should?!
Hope you are well!
Allison
Anne ~ Uni Homemaker said:
I have never roasted pumpkin seeds before. In the past, I just buy them from the market. Never thought about making them but now, I’m intrigued! Thanks for sharing this Allison! Enjoy your Thursday!
{Main St. Cuisine} said:
Hi Anne! I’ve picked them up at the market too…they are wonderful to snack on! I think you’ll be pleasantly surprised if you try this recipe as they turned out so well.
We’re gearing up for Thanksgiving as I’m sure you are as well! Speaking of the big day, I think you recently shared a pumpkin bar that I plan to make & serve to the littles after dinner. I’m sure the adults will sample them along with their slice of pie!
Thank you – enjoy your evening & weekend! 🙂
Karen said:
I’ve got pumpkin on my list when I go to the market today. I’ll have to try your version…I’ve never had luck with them in the past.
{Main St. Cuisine} said:
Hi Karen,
I’ve had more pumpkin seeds go in the trash than I’d care to tell you. This version worked beautifully and I hope they turn out well for you too!
Have a lovely weekend!
Allison
Karen said:
I hope so too Allison…my experiences were the same as yours in the past.
camparigirl said:
You are a much better woman than me! Every year I look at the pumpkins, mulling over the idea of roasting all those seeds but the thought of cleaning them keeps me away from the project. May you be an inspiration for next year!
{Main St. Cuisine} said:
Enlist a helper on the seed-cleaning if you are able. Once that step is accomplished, you’re nearly through! I think it old be fun to season them with various spices or divided your collected seeds and made half sweet and the other half savory. Best of luck and thank you for dropping by!
Bernice said:
I haven’t had roasted pumpkin seeds in years!!
{Main St. Cuisine} said:
I’ve tried so many methods (unsuccessfully) that I was skeptical when I discovered this recipe, but it is perfect and they turned out so well.
If you’re in the mood for doing a little seed cleaning (and maybe your husband could assist!), I highly recommend this recipe. They were so good!