Roasted pumpkin seeds. I finally got it right. They are crunchy, salty and oh so flavorful. My secret to success? My neighbor Amy, the best roast pumpkin seed maker I know. I had her come over and tell me exactly every step. And supervise. And inspect my work. And it worked! My roast pumpkin seeds are awesome. We all need a little help some days! Some days I need more help than others. But I digress 🙂
Prepare the pumpkin seeds
Scrape out those pumpkins. Sort the seeds from the pumpkin guts. But, wait for it, this is soooo important! Do NOT rinse the pumpkin seeds. Let me repeat, do NOT rinse the pumpkin goop off your pumpkin seeds. You need to leave some of the pumpkin goop on the seeds. It actually makes making roasted pumpkin seeds so much easier. I used to rinse them and try to dry them. NO! Just leave some pumpkin goop on the seeds and it gives the salt something to stick to and gives the seeds flavor.
The raw seeds with some pumpkin goop on them.
Directions
Preheat oven to 350 Fahrenheit.
Spray LOTS of Pam on a cookie sheet (the kind with sides – I think the proper term is a jelly roll pan).
Spread out your pumpkin seeds in a single layer.
Pumpkin goop holds the salt.
Find your course salt. I had some Kosher salt which worked great. Use lots. I used about heaping tablespoon worth. It’s wayyyyy more than you think you should use. Yes, use it all! Don’t forget, some of it falls off. It’s OK!!
Adding salt.
Bake for about 10 minutes, shake the pan to move around the seeds.
Bake for another 5 or 10 minutes until most of the seeds are a light brown.
They are nice and crunchy, salty and I’m sure full of lots of fiber (he, he). So
Enjoy your homemade roasted pumpkin seeds. They are awesome! Thanks Amy!
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