A Smart Tip for Better Roasted Pumpkin Seeds
After the pumpkin carving and pulp puréeing, you should be left with a mess of seeds ready to be roasted into salty, crackly treats.
If you’ve ever struggled to get your oven-roasted pumpkin seeds to be the tender, crisp salty snack of your dreams, though, this one extra step will remove excess pulp and season your seeds all the way through. Here’s our secret to better roasted pumpkin seeds.
Boil Your Pumpkin Seeds for Crispier, Tastier Seeds
Between pumpkin carving and pumpkin seed roasting, boil your pumpkin seeds in a salty brine for better roasted pumpkin seeds! Boiling knocks off those tiny bits of pumpkin pulp and softens the tough outer shell of the seeds. Using a generous amount of salt, as much as you’d use for pasta, season the seeds all the way through. I didn’t believe this trick made much difference until I tried it a few years ago and was struck by just how much better my roasted pumpkin seeds were.
Here’s How to Do It
Put the clean, rinsed pumpkin seeds in a medium saucepan. For each cup of seeds, add two cups of water and 2 tablespoons of salt. Add a dribble of olive oil as well. Bring to a boil then simmer for about 10 minutes.
After they are boiled, drain and toss with another tablespoon of olive oil and some spices, if you like. Spread out on a cookie sheet and bake at 400ºF for about 20 to 25 minutes, checking and shaking the seeds during the last five minutes.