Perfect Roasted Pumpkin Seeds
This recipe for roasted pumpkin seeds transforms the often-discarded innards of your carved pumpkins into a delicious and nutritious snack. The method includes a crucial boiling step that ensures a perfectly crunchy texture and enhances nutrient absorption. Seasoned with a simple blend of salt and olive oil, these roasted seeds capture the essence of fall in every bite.
Ingredients
- Seeds from 2 large pumpkins
- ½ teaspoon Seasoned Salt
- ½ tablespoon olive oil
- Dash of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Clean the seeds thoroughly, removing all pumpkin flesh and strings. Rinse well in a colander.
- Soak the clean seeds in water for 30 minutes or overnight in the refrigerator. Drain and discard the soaking water.
- Boil the seeds in salted water for 10 minutes, then drain.
- Toss the boiled seeds with olive oil and spread them in a single layer on a baking sheet.
- Sprinkle with Seasoned Salt.
- Roast for about 40 minutes, stirring every 10 minutes, until the seeds are firm and golden.
- Allow to cool before enjoying. Store in an airtight container.
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