Every fall our family has a tradition of carving pumpkins and making a snack out of the seeds. It took me a couple of years and a few episodes of Martha Stewart before I "mastered" the art of toasting pumpkin seeds. I have washed and soaked seeds, but now I have a super easy method that we think gives the best results.
You can get creative with the salts. I have used sea salt, table salt, garlic salt, and the occasional Lawry's (meat) seasoning. The boys want to try a combination of chili powder and garlic salt. I am a traditionalist and prefer plain salt.
We will see how many variations I let them concoct this month...
All you need is:
- Fresh pumpkin seeds. You can leave a few of the fibrous strands on them- they add a bit of pumpkin flavor. We just plop them directly onto the pan as we carve!
- Olive oil or canola oil
- Cookie sheet or oven proof pan
Here is the easiest and best tasting recipe I have found:
- Take the seeds, no washing needed, and spread them out onto the pan.
- Pour about 1 tablespoon of oil onto the seeds and turn them to coat evenly. You may want to adjust the amount, depending on the amount of seeds you toast.
- Sprinkle with salt.
- In a moderate oven, about 300 degrees, stir the seeds occasionally and roast until you can smell them. It might take about 30-45 minutes.
- Store in an airtight container. We like to munch on the seeds and use them for crafts.
Do you have a lot of pumpkin seeds leftover? Here is an easy craft to use those seeds on Pumpkin Pictures.