The Best Roasted Pumpkin Seeds
These seeds are crispy, simple, and delicious! Once you eat one you won't be able to stop.
Equipment
- Baking sheets
- Medium mixing bowl
- Parchment paper
- Medium pot
Ingredients
- 2 cups Cleaned Raw Pumpkin Seeds
- 1 tsp Redmond Real Salt or your favorite salt
- 2 tbsp Butter or Olive Oil use olive oil for vegan recipe
Instructions
- Clean the pumpkin seeds removing all pulp and stringy bits. Warm water helps with process.
- Put a medium pot of water with a pinch of salt in it on the stove to boil. Once boiling put pumpkin seeds in and boil for 15 minutes.
- Drain seeds and spread them out onto a tea towel in a single layer (if possible) to dry overnight.
- Preheat oven to 350 F.
- Prepare baking sheets by covering with parchment paper cut to size.
- Put the mostly dry seeds into a medium mixing bowl. Melt butter in the microwave and pour over seeds.
- Add salt to the bowl and toss seeds to coat.
- Place seeds a single layer on prepared baking sheets.
- Put baking sheets in oven and roast for 20 minutes stirring about halfway through.
- Start checking them and roasting the pans if you are using multiple to make sure they cook evenly. They are done with them are golden brown.
- Remove from oven and allow to cool.
- Store in an airtight container on the counter.
Notes
I really do feel like the parboiling helps them get done. It makes sense really that getting the insides partially cooked by boiling them before hand means that they'll get done in the oven before they burn.
Don't use too much salt. You can always add more after the fact.
Season to your heart's content!