Perfect Crispy Toasted Pumpkin Seeds
If pumpkin seeds are properly toasted they are wonderfully crunchy to eat, boiling the seeds in the stated amounts of water will create the best crunchy pumpkin seeds --- you will use 2 cups water to every 1/2 cup seeds and about 2 teaspoons of salt to every 2 cups water --- yield is only estimated it will depend on how much seeds you get from one medium pumpkin.
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READY IN: 40mins
YIELD: 3 cups seeds
UNITS: US
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DIRECTIONS
- Set oven to 400 degrees.
- Set oven rack to middle position.
- Cut open the pumpkin.
- Use a strong metal spoon to scoop out the insides of the pumpkin.
- Separate the seeds from the stringy core.
- Rinse the seeds under cold water.
- In a small saucepan add in the seeds to the water and salt (the amount of water and salt you will need is listed in the heading) bring to a boil and let simmer for 10 minutes (set timer to for this, and start timer when water is at a full boil).
- Remove from heat and drain well.
- Place on a paper towel and pat the seeds fairly dry (they do not have to be completely dry!).
- Brush about 1 tablespoon olive oil in the bottom of a cookie/baking sheet.
- Spread out the seeds onto the cookie/baking sheet in one layer.
- Bake for about 20 minutes or until the seeds begin to brown.
- When the seeds are browned to your liking then remove from oven and let the pan cool on a rack.
- Sprinkle with salt if desired.
- Either crack open to remove the inner seed or eat whole.
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