Roasted Pumpkin Seeds (Boiling Method)
his roasted pumpkin seeds recipe turns carving-night pumpkin guts into a crunchy, salty snack. A quick boil in salted water before roasting is the trick for seeds that are crisp all the way through.
Ingredients
- Seeds from 2 large pumpkins about 2 cups
- Salt for the boiling water about 1 tablespoon per quart
- ½ tablespoon olive oil
- ½ teaspoon seasoned salt
- Pinch of fine salt to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Scoop the seeds into a big bowl of water. Squeeze the pulp apart, skim off the seeds that float, and rinse them in a colander.
- Soak the clean seeds in water for 30 minutes, or overnight in the fridge. Drain.
- Bring a pot of salted water to a boil (about 1 tablespoon of salt per quart). Boil the seeds for 10 minutes, then drain.
- Spread the seeds on a clean kitchen towel and pat them completely dry.
- Toss with the olive oil and seasoned salt. Spread in a single layer on a large baking sheet, using two sheets if needed.
- Roast for 20 to 30 minutes, stirring every 10 minutes, until golden and crisp. Start checking at 20 minutes.
- Let them cool completely on the pan; they crisp up more as they cool. Add a pinch of salt if needed and store in an airtight container.
Notes
Air fryer: After drying, air fry at 350°F for 12 to 15 minutes, shaking every 5 minutes.
Sweet flavors: Add sugar-based seasonings in the last few minutes so they don’t burn.
Storage: Once fully cooled, keep in an airtight container at room temperature for up to 1 week.
Other squash: Butternut, acorn, and delicata seeds work the same way.
Tried this recipe?Let us know how it was!