WE LOVE PUMPKIN SEEDS!! This year we had 11 pumpkins.
Err, make that 10---someone (in our nice suburban neighborhood) stole one off of our front porch last night and threw it at the newly laid foundation of a new home being built next to us. It was my favorite pumpkin, nice and warty. I felt extremely violated that someone would steal from me and waste my perfect pumpkin....alas, we now only have 8 small and 2 large from the pumpkin patch. All destined to be gutted and the seeds roasted. Last night we carved the 2 large ones and made a huge batch of seeds today! I've tried many methods over the years and this is what works best for us for perfectly sweet, salty, and CRUNCHY (not chewy) seeds.
Err, make that 10---someone (in our nice suburban neighborhood) stole one off of our front porch last night and threw it at the newly laid foundation of a new home being built next to us. It was my favorite pumpkin, nice and warty. I felt extremely violated that someone would steal from me and waste my perfect pumpkin....alas, we now only have 8 small and 2 large from the pumpkin patch. All destined to be gutted and the seeds roasted. Last night we carved the 2 large ones and made a huge batch of seeds today! I've tried many methods over the years and this is what works best for us for perfectly sweet, salty, and CRUNCHY (not chewy) seeds.
I don't have exact measurements since every pumpkin yields a different amount of seeds. But here is our method:
Seeds from 2 large pumpkins
sea salt
olive oil
sugar
Rinse seeds from pumpkin guts and place in a medium pan. Fill with salt water and boil for 12 minutes.
Strain seeds in a colander and spread seeds on a cookie sheet over night. You can bake instead of waiting over night, but they are much crunchier if you wait.
Preheat oven to 375 degrees. Drizzle seeds with olive oil and sea salt. Toss lightly. Roast in oven for 20-30 minutes, stirring every 10 minutes until golden brown. Sprinkle with sugar (about 1T).
If anyone has any other variations or spices they like to use, I'd love to hear about them! We have more pumpkins that are destined for this fate (and they are safely in the house being used as decorations)!
I am going to try this. I have yet to find a really good way to roast pumpkin seeds and this sounds delish. I can't wait!
ReplyDeleteA few years ago my fiance and I made them with a bit of cayenne pepper and that gave them a nice little kick!
ReplyDeleteI am going to try this, thanks for sharing. Sorry to hear about the pumpkin, that is just plain ROTTEN!!
ReplyDeleteThank you SO MUCH for posting this recipe! We are going to make roasted pumpkin seeds for the 1st time this year, and I do believe in trying the methods of those who have "carved" out a path before me... :0)
ReplyDeleteMy DS(12) loves to season them with hidden valley dry ranch seasoning mix :) I must admit they are pretty good, we will have to try your way they sound good as well!
ReplyDeleteI think I tried your recipe a couple of years ago, but I'm pretty sure I didn't let them sit overnight. They were chewy and I didn't like them. In fact, I've never really liked pumpkin seeds. But yesterday (and then this morning) I made this recipe, but used seasoning salt instead and no sugar. They turned out great! I even eat them!
ReplyDeleteFound your blog through links! Hey if you would ever like to be featured for either a project you have done or any recipes you have than please come one over to our site.Thanks for letting me visit
ReplyDeleteWill be trying this! We have pumpkin seeds just crying for something yummy to be made of them.
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