Every Fall tons of pumpkins are carved and for some there is the BIG question of throwing out the pumpkin seeds or try to roast them.
Today I’m sharing my secrets with you on how to roast them perfectly.
Are you ready?
You start by boiling them.
You heard me right.
You boil them before you bake them.
That results in CRISPY pumpkin seeds that you will want to hide from everyone and keep them all to yourself to enjoy.
You heard me, these will be crispy and delicious.
Start by cleaning the pumpkin seeds.
Really, take the time to clean them off VERY well.
You will end up with crispier seeds when you are finished.
If they are covered in pumpkin they won’t crisp up in the oven as nicely,
Then all the time and effort will be wasted on soggy pumpkin seeds and NO ONE wants that.
Cover the pumpkin seeds with water and bring them to a boil.
I think they looks so pretty all swirled around in the pot.
If you see any particles of pumpkin you may have missed skim them off with a slotted spoon.
Next you will drain the seeds.
Place them in a bowl and coat them with a little olive oil and sea salt.
Then lay them on baking sheets in a thin layer. I had about 6 or 7 cups of seeds and used 2 half sheet pans lined with parchment paper.
They will bake up crispier if you don’t over crowd the pan or over lap them.
These are all done and they have a crinkly crispy sound when you move them around on the try, that is a key sign they are dry and done being roasted. Test some to be sure they are seasoned with enough salt and then
hide them enjoy them!
- seeds from a pumpkin (4-6 cups)
- sea salt
- olive oil
- Clean pumpkin seeds and through out all pumpkin residue.
- Soak pumpkin seeds covered in water and swish around until all loose particles float and scoop them off and discard.
- Just when you think you’ve rinsed them enough, place them on a baking sheet and sort thought them to remove any more pumpkin pieces or residue.
- This takes time, but the cleaner the pumpkin seeds are the nicer they will look and the crispier they will bake up.
- Preheat oven to 325 degrees. ( you will bake them after you boil them)
- Place pumpkin seeds into saucepan and cover with with water and a teaspoon salt and bring to a boil.
- Reduce heat and cook on medium low for 10 minutes.
- Strain seeds and then place seeds in a bowl with a teaspoon or two of olive oil to lightly coat the seeds and sprinkle them with salt.
- Pour them out onto baking sheet(s) in a thin layer.
- Bake for 25-30 minutes tossing them every 10 minutes and being careful not to brown them.
- Test the pumpkin seeds to check for doneness.
- They should be dry, crisp and the inside seed should not be brown, it should be a green color.
I look forward to roasted pumpkin seeds each year.
Some years I buy extra pumpkins just so I can roast seeds!
Hope you all have a GREAT Halloween and enjoy snacking on crispy pumpkin seeds. That is until you start snacking on some Halloween candy…if you haven’t already.
I made some Halloween Cookies this year with a gingerbread cookie cutter and I really thought that these
Chocolate Peppermint Ghost Cookies may have been my favorite,
that is until I made this Mike Wazowski Cookie.
I just think it’s so cute, plus I love saying MIKE WaZOWski!