Roasting Pumpkin Seeds
- · Pumpkin Seeds
- · 1 Tbsp. Melted Butter
- · A little Olive Oil or Other Oil
- · Salt, Garlic Salt, or Seasoning of Choice
- · Strainer
- · Paper Towels
- · Mixing Bowl
- · Cookie Sheets
- · Oven
Step 1: Clean Seeds!
Use a spoon or other tool to empty seeds and pulp into a colander. There are several methods of cleaning seeds, but all usually start with separating the pulp from the seeds. My preferred method is to take the strainer of seeds and run them under hot water. If you have a garage disposal, it helps the process. If not, have your trash can handy. While running the seeds under the hot water, remove as much of the pulp as possible and do your best to leave only the seeds behind. It’s normal for a small amount to be left behind. Some recipes say to boil the seeds in salt water at this point. I don’t usually do that, but if you chose to, it will help remove the remaining pulp and should be removed from the stove when the seeds turn a grey color.
Step 2: Dry Pumpkin Seeds!
Using paper towels lay a few out on the counter and spread your clean seeds in an even layer. This is a good time I use to pick out any small pulp you may have missed when rinsing the seeds. Once they are clean, place another set of paper towels on top. If you are like me and have mischievous kitties, place cookie sheets on top of the seeds to guard them. Allow seeds to dry for at least 6 hours or overnight. I will be leaving mine out for six this year. (It is an option to skip this step and I have in the past. This makes the seeds crunchier but isn’t necessary if you’re in a hurry.)
Step 3: Season and Prep!
Preheat your oven to 250-300.®I bake mine at 250, it just takes longer.
Once your seeds are dry, take a mixing bowl and empty your seeds into the bowl. Add butter or oil. (I use butter.) The amounts listed are a guess depending on the amount of seeds you have. You want to coat the seeds, not soak, just enough so they do not stick to your cookie sheet. After you have mixed the seeds and butter together, now is the time to add seasoning. I prefer mine salted, but some people have added garlic salt which it pretty tasty. There are some recipes that even say you can add brown sugar and cinnamon for a sweeter crunch. I have never tried this because my teeth are sensitive but if you’re feeling adventurous, give it a try.
Step 4: Baking Time!
Lay your seeds flat on one or two cookie sheets and be sure they do not overlap one another. Place them in the oven for 45-60 minutes on 250®
and 30-45 minutes on 300.® These times can vary depending on your oven and the amount of seeds you have. You want to check on them periodically and remove them when they are a golden, brown.
Let them sit for a few minutes, and then you can store for later or enjoy them right out of the oven!