Roasting Pumpkin Seeds

Total Time: 35-45 minutes

Ingredients:

• 3 cups pumpkin seeds
• 2 Tbsp vegetable oil
• 2 Tbsp butter, melted
• 3 Tbsp soy sauce
• salt, optional

Steps:

1. Preheat oven to 300 degrees F.
2. Separate seeds from the pumpkin guts. Then pour them into a colander, rinsing well.

 

 
3. Spread the seeds out onto a paper towel. Then pat dry.

 

 
4. Add vegetable oil, melted butter, and soy sauce. Stir to combine.

 
5. Spread the seeds out in a single layer on a baking sheet.

 
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6. Bake for 35-45 minutes, or until crispy and golden brown. Stir every 10 minutes for first 30 minutes, then every 5 minutes for remainder of time to prevent burning.

 
7. Remove from the oven and spread out on a paper towel. Pat with additional paper towels to remove excess oil. Salt to taste. Enjoy!

 

tahlula

November 2, 20100 found this helpful

The best tip I ever had about roasting pumpkin seeds (I think it was from Cooks Illustrated) was:

NOT TO RINSE THE SEEDS FIRST!

It's ok to take the big gloppy stuff out, but the basic "slime" and the little tiny unformed seeds actually add a lot of flavor to the final seasoned and roasted product.

Don't think of the slippery stuff that most recipes are instructing you to rinse off as some sort of contaminant, but instead, as the all-natural flavor enhancer.

If you are skeptical, try half and half this year and stick the ones you prefer next year.

Just like popcorn, I also suggest trying different seasonings. So far, I have liked the versions I have made using Lowery's seasoning salt, Cavender's Greek seasoning, curry seasoning, and taco seasoning.

Good luck and enjoy.

Tara D.

November 2, 20100 found this helpful

We make them every year and this year they turned out the most delicious and we used the simplest method. We rinsed the seeds in water and let them dry out over night. Then tossed them in a bowl with salt and put them on a dry cookie sheet in the oven at 350.