Roasting pumpkin seeds is one of my favorite fall snacks. It is a perfect treat to have while finishing up winterizing the garden or just to enjoy while sitting around a camp fire with friends. Instead of throwing the seeds away after carving the Jack-O-Lanterns, why not save those seeds and roast them for the family to enjoy. Here is how I roast the pumpkin seeds.
After you scoop the guts and seeds from the pumpkin, start sifting through the mess to find the seeds. Really try to just have the seeds in a bowl for easier roasting. This part can get pretty messy so you might as well just dig right in with your hands and start finding those seeds.
After you have pulled out all the seeds, I place them in a bowl with warm water and start swishing the seeds around. The pumpkin guts that have managed to hang on to those seeds will eventually wash off the seeds and fall to the bottom of the bowl. After rinsing the seeds, allow the seed to float to the top of the bowl and scoop them off the top. Place the clean seeds in a sauce pan and fill it with water and about a 1/2 cup of salt. I use sea salt. I then bring the water to a boil to dissolve the salt. Turn off the heat and allow the seeds to soak for 8-12 hours.
After the seeds have soaked, I lay them on a foil lined baking sheet. I try to lay them out in a single layer, but that is almost impossible. Just do your best. I bake the seeds at a very low and slow rate. I bake at 250 degrees for about 1 hour. I rough up the seeds and mix them at about 30 mins and just keep an eye on them for the next 30 mins. You don’t want the seeds to burn. You will be able to tell when the seeds are dry and fully roasted. Once they are roasted, allow them to cool on the baking sheet. Once they are cooled, remove from the pan and place them in an air tight container.
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