I love pumpkin seeds. And until you’ve made them at home, and have eaten them right out of a hot oven, you don’t know what you are missing. This past weekend my sister and her boyfriend were visiting and we decided to carve some pumpkins and make some delicious crispy, salty pumpkin seeds. She took the beautiful photos. I encourage you to go buy a pumpkin and get your hands a little dirty–it’s fun and it will bring you back to your childhood! Disclaimer: my pumpkin seed making skills far surpass our pumpkin carving skills–or maybe I should say “my” skills so not to offend my sister and her boyfriend. 🙂 My pumpkin is bottom right.
- Seeds from a pumpkin (we used 3 medium-sized pumpkins)
- Olive oil
- Kosher salt
Clean your pumpkin seeds well in a strainer by running cold water through them and make sure to get all the pumpkin out of the seeds.
Put your pumpkin seeds in a large pot of salted water on the stove. Bring to a boil and then reduce and simmer for 5-10 minutes. This method makes the outer shell crisper when you roast them. It will also speed up the cooking process so you don’t just burn then while they are in the oven.
Strain the seeds and dry with a towel. They don’t have to be totally dry but do the best job you can. They will stick to the towel a bit but you can easily shake them off.
Lay them flat on baking sheets so they don’t overlap each other. Coat in some olive oil (don’t drench them) and finish with kosher salt.
Bake in a 325 degree oven for about 10 minutes. Watch them and taste them every few minutes. Just because the outer shell isn’t browned, it doesn’t mean you aren’t burning the inside seed.
EAT! These are delicious, crunchy and salty. I think they taste a lot like popcorn and they are very good for you! Pair with a nice fire, a movie and some beer. Enjoy!
Oh- and display your pumpkins proudly!