Spicy, salty crunchy and totally addictive!
- 2 cups pumpkin seeds from one large jack-o-lantern, pulp removed
- 2 quarts water
- 4 tablespoons salt
- 2 teaspoons vegetable oil
- 1 tablespoon jerk seasoning (recipe below), divided
- Place the pumpkin seeds in a medium saucepan with the water and salt. Bring up to a boil and cook for about 10 minutes. Drain completely, then spread out on to towels to dry. Try to remove as much moisture as possible.
- Preheat the oven to 375 degrees. Toss the seeds with the oil and half of the jerk seasoning, then spread out evenly on a sheet pan. Roast in the oven for about 20 minutes, or until they become golden brown and crisp. Give them a shake and stir them around half way through to ensure even cooking. Toss with the remaining seasoning while they are still hot, then allow them to cool down and serve.
- These will keep in an airtight container for up to two weeks, but in our house they never last that long.
- Whether you use this flavor combination or not, you should ABSOLUTELY use this method for brining the seeds prior to roasting. It will amp up your pumpkin seed game big time, even if you’re just roasting them plain.
- The brining process does two things. It allows the seeds to absorb the salt, and also draws out some of their natural moisture. This results in a seed that’s seasoned from the inside out, and produces a crispier, crunchier texture, making them completely irresistible.