How to Make Perfect Toasted Pumpkin Seeds

pumpkin seeds 2

First carve your pumpkins and get those seeds out of that stringy matter, a j.o.b. for the little ones.

 

pumpkin seeds

Then rinse the pulp off the seeds. Using a colander is handy.

Preheat the oven to 400 degrees

Since each year our pumpkins deliver different quantities of seeds, here is a handy-dandy table to help guide brining/toasting your harvest.

Seeds

Water

Kosher Salt

Good Olive Oil

1/2 cup

2 cups

2 Tbsp.

1 Tbsp.

1 cup

4 cups

1/4 cup

2 Tbsp.

2 cups

8 cups

1/2 cup

1/4 cup

If you are in between harvest numbers use the higher number. For instance with 1 1/2 cups seeds I would used the 2 cup measurements.

Bring your pot of salted water to a boil. Add your seeds and let simmer for 10 minutes. Remove from the heat. Grab that handy dandy colander again. {Quite a functional kitchen item – yes}. And Drain.

Next, Spread the Olive Oil (I like to use Colvata Olive Oil) over the bottom of a rimmed cookie sheet or roasting pan. Spread the seeds out on the sheet, all in one layer. Bake on the top rack for 10-20 minutes or until the seeds begin to brown. When browned to your satisfaction, remove from the oven and let the sheet cool on a rack. Let the seeds cool all the way down before serving.

Store in an air-tight container.

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Comments

  1. Nikki Nalchajian says:

    How long do you boil them? Note: I do not think this is on the bedrest menu!@!

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