I love snacking on roasted pumpkin seeds! So delicious, easy to prepare and eat, and with numerous health benefits, who could say no? Traditionally I make large batches every year after we carve our Halloween Jack-O-Lanterns and we snack on them for weeks!
I do not use oil in this recipe.
ROASTED PUMPKIN SEEDS
- Pumpkin seeds
- Seasoned salt (optional)
- As you carve your pumpkins, keep all the seeds in a bowl. I find it easier to separate the seeds and pulp into two separate bowls as I go, rather than sort that mess out later.
- Place the seeds into a colander and rinse them under cold water, stirring with your hands to make sure they are all rinsed thoroughly.
- Place the seeds in a medium saucepan, then add 4 to 6 cups of water and about 1 tablespoon of salt for each half cup of seeds.
- Bring the saltwater and seeds to a boil for 10 minutes, then remove them from the heat and strain.
- Spread the seeds out on a baking sheet or two and allow them to completely dry (this may take up to a week).
- Once the seeds are completely dry, prepare a small bowl with salt water. This is to crystalize on the outer shell, so dissolve as much salt as you want for a saltier outer shell, or less if you feel the brine was enough.
- Place the seeds into a skillet and roast on medium to low heat, stirring continuously for an even cook.
- When they nearly roasted to your liking, dip your fingers into the salt water and splash it as evenly as possible over the roasted seeds, then continue to stir until the water has evaporated.
- Remove the seeds from the heat and allow them to cool.