It is that time again. Toasted pumpkin seeds recipe time!
My sister-in-law shared this recipe with me a few years back. It was from her Church. Each year the Church hands it out right before Halloween. Everyone in the congregation calls it “The Best Pumpkin Seeds Recipe Ever”. It’s the same recipe I post lasted year. I suppose what makes this recipe work comes from the salty brining.
Let’s get to work.
First carve your pumpkins and get those seeds out of that stringy matter.
Rinse the pulp off the seeds. Preheat the oven to 400 degrees
Since each year our pumpkins deliver different quantities of seeds, so adjust your amounts accordingly.
- 2 cups Pumpkin Seeds
- 8 cups Water
- ½ cup Kosher Salt
- ¼ cup Olive Oil (Colvata Olive Oil is a good one)
- Add your kosher salt to the water and bring to a boil. Add your seeds and let simmer for 10 minutes. Remove from the heat. Grab a colander to drain.
- Spread 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 at 400 degrees on the top rack for 10-20 minutes or until the seeds begin to brown. Stirring occassionally. When browned to your satisfaction, remove from the oven and let the sheet cool. Store in an air-tight container.