Okay, I know there are billions of recipes out there that will tell you how to roast pumpkin seeds, but I’ve never really been successful with any of them. THIS YEAR, however, I decided to do my own thing and they turned out marvelous. They’re the perfect amount of salty and crispy, and I’m about to share my secrets of success with you. Are you ready? ‘Cause things are about to get real.
I started by separating the seeds from the pulp as my hubby cleaned out all of the pumpkin guts from the pumpkin we were carving.
If you don’t have time for this, you can separate the seeds from the pulp by dumping all of those guts into a large bowl of water. The seeds should float while the pulp will sink to the bottom. Simply scoop the seeds off the top of the bowl, and you’re ready to go!
Once my seeds were separated, I used a colander to rinse them off until most of the pumpkin pulp was gone (you want your seeds as clean as possible!). I had about 2 cups of seeds. Keep in mind that if you have more or less seeds, you’ll need to adjust this recipe a little.
Next I mixed 2 cups of water with 1/4 cup of salt and microwaved it for 2 minutes. I stirred it until the salt dissolved and then I let the seeds soak in this water for about 3 1/2 hours (I was only going to soak it for 2 hours or so, but I forgot about them. I’m sure that soaking them for only 2-3 hours would turn out just fine, though!).
After they were nice and salty, I put the seeds back in the colander to drain them and then used paper towels to pat them dry. I placed them on a baking sheet that had been lightly sprayed with olive oil and then I lightly sprayed the seeds themselves before sprinkling them with some more salt.
It’s important to lay out the seeds in a single layer. The less overlapping you have, the better they’ll turn out.
I baked the seeds at 350° for about 30 minutes, taking the seeds out to flip and stir them every 10 minutes. I knew they were done because the seeds were all dry and slightly golden.