Description
Nothing screams “Happy autumn!” like the aroma of nutty pumpkin seeds toasting in the oven, simply seasoned with flaky sea salt and your choice of spices.
Ingredients
Scale
- Seeds from 1 medium pumpkin (squash weight about 3 pounds)
- 2 tablespoons plus 1/2 teaspoon coarse sea salt, divided
- 1 tablespoon vegetable oil
- 1 1/2 teaspoons spice mix, or to taste (optional)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Using your fingers, separate the seeds from the pulp and strings as best as you can. Place the seeds in a colander and rinse with cold water to clean them, and discard any remaining pulp.
- Bring 4 cups of water to a boil over high heat in a medium saucepot. Add 2 tablespoons of salt. Add the pumpkin seeds, reduce the heat to medium, and simmer for 10 minutes.
- Remove from the heat, and drain in a colander. Pat the seeds dry with dish towels and transfer them to a medium mixing bowl. Toss with the olive oil and remaining salt, as well as 1 1/2 teaspoons of your preferred spice mix.
- Spread the seeds in a single layer on the baking sheet, and toast until golden brown and crispy, about 20-25 minutes, stirring halfway through. Remove the seeds from the oven and allow them to cool on the pan.
- Store the toasted seeds in an airtight container at room temperature for up to 3 days, or in the fridge for 1 week.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Nuts and Seeds
- Method: Toasting
- Cuisine: Snacks
Keywords: pumpkin seeds