Monday, December 10, 2012

Roasted Pumpkin Seeds

I don't go bonkers over seeds and nuts or any of those snacky sort of foods, much preferring chocolate of any kind. Since I have turned so many seeds over to the worms for composting already, I thought this time I might as well roast a few.

Elise over at Simply Recipes has a technique that I had to try. It sounds like it beats the "sprinkle with salt and bake" method. 

Roasted Pumpkin Seeds
adapted from Simply Recipes
click to print

pumpkin seeds
olive oil

Preheat the oven to 400°F.

Measure the pumpkin seeds in a cup measure.

The seeds had been rinsed and sat in a bowl of water overnight. I poured them into the fat separator, plopped the grey filter on it to hold the seeds in, then poured the water out. Fat separator = seed retainer + measuring cup.

Transfer the seeds to a medium saucepan. Add 4 cups of water and 2 tablespoon of salt to the pan for every cup of pumpkin seeds.

About 2.25 cups of seeds meant 9 cups of water and 4.5 tbsp of salt.

Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes.

Before the water even comes close to boiling, you'll see humidity INSIDE the seeds. Trippy!

Remove from heat and drain.

Meanwhile, coat the bottom of a roasting pan with olive oil, about a tablespoon.

Spread the seeds out over the roasting pan in a single layer.

Bake on the top rack until the seeds begin to brown, 5-25 minutes, depending on the size of the seeds; the larger the seeds, the more time required.

When nicely browned, remove the pan from the oven and let cool on a rack. Cool seeds completely.

Nice! I like these. Crunchy and salty but without making a mess. The salt is inside the seeds! Brilliant!