Description
Using a salt water bath to keep the seeds plump and salty while roasting makes these nice and crunchy.
Ingredients
- 1 whole Pumpkin, Seeds Only
- Salt
- 1 Tablespoon Olive Oil
Preparation
Cut pumpkin and scrape seeds out. Work seeds out of the pulp as best you can. Place seeds in a colander and rinse until the seeds are completely clean.
Preheat oven to 400ºF. Place oven rack on top shelf.
Measure the seeds using a measuring cup. For every 1/2 cup of seeds you have, add 2 cups of water and 1 tablespoon of salt to a medium saucepan. You can add additional salt if you prefer a saltier end product. Add the seeds and bring water to a boil. Reduce heat and let simmer for 10 minutes, then drain.
Coat the bottom of a roasting pan with olive oil and add the pumpkin seeds, tossing to coat with oil. Then spread the seeds in a thin, single layer and roast anywhere from 5 to 20 minutes, until lightly browned. The time depends on the size of the seeds. Remove and allow to cool on a cooling rack before eating.
Recipe from Simply Recipes.
