- 2 cups pumpkin seeds from 1-2 large jack-o-lanterns
- 2 quarts water, plus more for removing pulp
- 4 tablespoons salt, plus more for seasoning
- 2 teaspoons olive or vegetable oil
- To remove the pulp from the pumpkin seeds, place them in a bowl of cold water, swish them around, then let them sit for 5-10 minutes. The pulp will fall to the bottom, while the seeds will float on top. Remove the seeds with a strainer, and discard the rest.
- Place the pumpkin seeds in a medium saucepan with 2 quarts 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 350 degrees. Toss the seeds with oil, a little more salt, and any seasoning you’d like to use. Roast in the oven for about 20-25 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 any remaining seasonings, pour into a bowl, and start snacking. Leftover seeds can be stored in an airtight container at room temperature for up to a week.
- 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.
- **Certain seasonings such as garlic powder and onion powder can burn in the oven, so they’re best used in the last 5 minutes of roasting, or tossed with the seeds when they come out of the oven.