Well, fall is finally here and along with it comes the beautiful fall decorations; but what about all the yummy fall food? Today on our blog we give you a recipe and guide from homecookingmemories.com for the PERFECT pumpkin seeds. Whether you doctor up the recipe a bit or keep it as is, you are sure to love the finished product. So, here it is. You’re Welcome!
After you’ve carved your jack-o-lantern for Halloween, it’s time to roast perfect pumpkin seeds! Here’s how you can make this salty and crunchy snack, that’s healthy too!
First, there are two very important steps to this process:
#1. Clean your pumpkin seeds well: You really want to wash them well and discard of any and all pumpkin fibers. If you don’t clean the seeds so well, they don’t turn out as good. So, grab your colander and clean them…and then clean them again.
#2. Keep a watch on them when they are baking: Set your timer for 10 minutes. This way, it will alert you incase you get side tracked and then you can go in and move the pumpkin seeds around on the baking sheet. Repeat this every 10 minutes until they are done. If you don’t use a timer, you’re almost sure to forget and burn them.
If you are new to roasting pumpkin seeds, you might be wondering just how to eat them. If they are nicely roasted, most people like to eat them whole. If you wish, you can also eat them how you would eat a sunflower seed, by cracking the shell open slightly with your teeth, eating the seed, and discarding the shell.
Below is the recipe, so have at it!
- Seeds from 2 large pumpkins
- ½ teaspoon Lawry’s Seasoned Salt
- ½ tablespoon olive oil
- Dash of salt
- Preheat oven to 350 degrees F.
- Scrape out and remove seeds from your two pumpkins. Wash and clean your seeds from your pumpkin, making sure you remove any unwanted pumpkin rinds or deformed seeds. Wash in a colander and once again remove any unwanted items.
- Soak the clean seeds in a bowl full of water for 1/2 hour on kitchen counter or overnight in the refrigerator. Drain the seeds, discarding the water.
- Fill a pot with water and a dash of salt (enough water so that it will cover the seeds). Bring the water to a boil. Place seeds into the boiling water and boil gently for about 10 minutes. This helps cook the insides of your pumpkin seeds so when you go to roast them you will get perfect pumpkins seeds crunch insuring the insides are cooked.
- Turn off the heat and drain the seeds and place back into your empty bowl. Toss seeds with olive oil. Lay out seeds in thin layer onto a cookie sheet. Sprinkle with Lawry’s Seasoned Salt. Place in oven and move and turn the seeds over about every 10 minutes, making sure they are not burning. Seeds are done after about 40 minutes or when they become firmer and are no longer soft. You do not want dark spots on your seeds, you want them to be a darker yellow. Season with additional salt if desired. Remove from oven and allow to cool. Place into a clean mason jar. Enjoy!