Toasted Pumpkin Seeds

I think I’ve only roasted pumpkin seeds one other time, and I burned them. That was five years ago. I thought I might be missing some trick, but honestly, I probably just forgot about them. That happens to me more than I’d like to admit.

I searched around online anyway to see if there was a trick, and I ran across Elise’s recipe from Simply Recipes. She boils her seeds in salted water before roasting them. I tried it, and they’re amazing! (I know, all I had to compare them to were burned ones from forever ago, but still, I think they’re tasty.) It didn’t affect the texture any, but I think boiling them first infuses the centers with a little salt, so they’re more flavorful. To me, anyway. Steve loves them, too. I even got an audible “Mmm” out of him, which is rare.

Toasted Pumpkin Seeds
adapted from Simply Recipes

pumpkin seeds freshly removed from a pumpkin
olive oil
salt (I like coarse kosher)

Preheat oven to 375 degrees.

Rinse pumpkin seeds, and remove the slimy pumpkin parts. Bring a pot of water to boil (about 2 cups of water for each 1/2 c of seeds), then add about 1 T of salt for every 2 cups of water. Got that? :) Basically, just add a bunch of salt to the water. I didn’t even measure.

Add seeds to boiling water, then turn heat down and simmer for 10 minutes. Drain.

Drizzle some olive oil on a cookie sheet, add the boiled seeds and toss a bit to make sure they’re coated. Spread in a single layer and sprinkle with a little salt. Bake for 25-30 minutes on the top rack until they’re as toasty as you like them.

Cool. Eat. Enjoy.

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Gluten-Free, Holiday Bites, Snacks, Vegetarian

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