Description
A detailed recipe for classic salted roasted pumpkin seeds with step-by-step instructions and tips for perfect results.
Ingredients
Scale
- 1 ½ cups (about 36 grams) pumpkin seeds, fresh, whole, unseasoned
- 2 teaspoons (10 grams) fine sea salt, for boiling water
- 2 teaspoons (10 ml) olive oil (or coconut/nut oil), for coating seeds
- 2 teaspoons (approximate; 4 grams) spice blend of choice (examples: pumpkin spice, curry powder, smoked paprika, garlic powder, cumin, black pepper)
Instructions
- Step 1: Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside. This will ensure even roasting and a golden color.
- Step 2: After scooping seeds from the pumpkin, place them in a bowl of cold water. Swish seeds around to loosen and remove stringy pumpkin bits. Cleaning thoroughly is important for a grit-free, tasty snack.
- Step 3: Fill a medium saucepan with 2 cups (480 ml) of water. Add 2 teaspoons (10 grams) of fine sea salt and bring to a boil. Add the cleaned pumpkin seeds to the boiling salted water and simmer for 5 minutes. This step seasons the seeds while also aiding in cleaning.
- Step 4: Drain the seeds and remove any remaining pumpkin flesh. Spread the seeds on clean dishcloths or dishtowels and pat them very dry. Removing moisture is critical to achieve crispiness during roasting.
- Step 5: Transfer the dried seeds to the prepared baking sheet. Drizzle 2 teaspoons (10 ml) olive oil over the seeds. Sprinkle 2 teaspoons (approx. 4 grams) of your chosen spice blend. Toss seeds thoroughly to coat evenly with oil and seasonings.
- Step 6: Spread the seeds out in a single layer on the baking sheet. Ensure they are spaced well to prevent steaming and promote even roasting.
- Step 7: Bake for 10 to 25 minutes, stirring the seeds at least once during baking to promote even cooking and prevent burning.
- Step 8: After 10 minutes, start checking for a nutty aroma and golden edges. Continue baking up to 25 minutes depending on seed size. If seeds are not golden brown after 25 minutes, bake an additional 5 minutes, checking frequently to avoid burning. Remove when fragrant and golden.
Notes
- Room Temperature: Store cooled seeds in an airtight container at room temperature for up to 5 days. Keep away from heat and sunlight to maintain crispness.
- Refrigeration: Store in an airtight container in the refrigerator up to 2 weeks to extend freshness.
- Freezing: Wrap seeds in plastic wrap or aluminum foil, place in a sealed freezer bag or container. Store up to 3 months. Thaw at room temperature before using.
- If seeds are not crisping, ensure they are thoroughly dried before roasting, patting dry with a dishcloth is essential.
- To avoid burning, stir the seeds every 10 minutes during baking.
- If flavor seems mild, increase salt to 1 tablespoon (15 grams) when tossing with oil and spices.
- When seeds clump together, spread them out in a single layer to allow even heat circulation.
- Baking beyond 25 minutes may be necessary for full crispness; extend time by 5-minute intervals while monitoring closely.
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg