Perfectly Roasted Pumpkin Seeds
Roasted pumpkin seeds are my favorite fall snack! Even though there is a little work that goes into getting the seeds, they are so worth it once they are cooked! Salty, crunchy....just the perfect autumn snack!
Ingredients
- 1-2 large pumpkins
- 2-3 tbsp butter
- sea salt
Instructions
- Preheat oven to 350.
- After cleaning the pumpkin, scoop all seeds out and place in a bowl of water. Stir the pumpkin seeds around in the water with your hands and remove any pumpkin pulp. Drain the seeds through a colander. Pick out any seeds that don't look good and any remaining rind or pulp from the pumpkin.
- Fill a pot with water and salt the water generously. Bring to a boil.
- Once boiling, add your seeds and boil for 10-15 minutes. This will make the pumpkin seeds crispy!
- Spread the seeds out on baking sheets and let dry. Once they are close to dry, pour the seeds into a bowl, wipe out any excess water from the baking sheet, spray with a little non-stick spray, and spread the seeds back out on the baking sheet. Put them in the oven and roast for 10-12 minutes.
- At this point, remove the seeds from the oven and pour the melted butter over the seeds. Mix around well and then generously salt the seeds. Return to the oven for another 10-15 minutes or until they look brown and toasty.
- Let them cool and enjoy!
Tried this recipe?Let us know how it was!