Roasting Pumpkin Seeds in Oven
The secret to the BEST ever roasted pumpkin seeds is to brine them first. They come out perfectly seasoned and extra crispy, just the way they should be. This is the ultimate method for roasting pumpkin seeds for Halloween!
Servings: 2 cup
Calories: 1425kcal
Ingredients
- 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
Instructions
- 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℉. 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.
Notes
- Make sure you remove as much pumpkin pulp as possible before roasting as it can interfere with the texture.
- It's important to thoroughly dry the seeds after brining and before roasting to ensure they get nice and crisp in the oven.
- Oven temperatures vary - be sure to keep an eye on the seeds to make sure they don't burn. Remember a convention oven will cook faster!
- I like to save ¼ of the seasoning to sprinkle on after the seeds have roasted to give them an added punch of flavor.
- Certain seasonings such as garlic powder and onion powder can burn in the oven. If using, they're best used in the last 5 minutes of roasting, or tossed with the seeds when they come out of the oven.
Nutrition
Serving: 0.25cup | Calories: 1425kcal | Carbohydrates: 35g | Protein: 70g | Fat: 124g | Saturated Fat: 21g | Polyunsaturated Fat: 48g | Monounsaturated Fat: 43g | Trans Fat: 0.1g | Sodium: 28605mg | Potassium: 1866mg | Fiber: 15g | Sugar: 3g | Vitamin A: 19IU | Vitamin C: 4mg | Calcium: 197mg | Iron: 19mg
