Crispy Roasted Pumpkin Seeds
Every year we carve pumpkins, and every year the seeds get roasted. A quick boil in salted water and a hot oven make them extra crunchy, and everyone gets to pick a flavor.
Prep 15 min · Cook 30 min · Total 45 min · Makes about 1 cup
Ingredients
- 1 cup raw pumpkin seeds, from 1 medium carving pumpkin
- 4 cups water
- 1 tablespoon kosher salt, for boiling
- 1 tablespoon olive oil or melted butter
- 1/2 teaspoon fine sea salt, plus more to taste
- Classic flavor: 1/2 teaspoon garlic powder and 1/4 teaspoon smoked paprika
- Cinnamon sugar flavor: 1 tablespoon brown sugar, 1/2 teaspoon cinnamon and a pinch of nutmeg, made with butter
- Ranch flavor: 1 teaspoon dry ranch seasoning
- Spicy flavor: 1/4 teaspoon chili powder, 1/4 teaspoon cumin and a pinch of cayenne
- Parmesan flavor: 2 tablespoons finely grated Parmesan, tossed on for the last 5 minutes
Directions
- Separate the seeds: drop the scooped pulp into a big bowl of water. The seeds float and the stringy bits sink, so skim the seeds off and pick out any stubborn strands. No need to get them perfect.
- Heat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment.
- Bring 4 cups of water and 1 tablespoon of kosher salt to a boil. Add the seeds and simmer for 10 minutes. This seasons them all the way through and makes the shells crisp. Short on time? You can skip the boil: rinse the seeds, dry them well and roast at 325 degrees F for 20 to 25 minutes, stirring halfway. They will be a little chewier and less salty inside, so add an extra pinch of salt.
- Drain, then spread the seeds on a clean kitchen towel and pat them really dry. Dry seeds turn crunchy; wet seeds steam.
- Toss the seeds with the olive oil or melted butter, the fine sea salt and your chosen flavor until coated.
- Spread them in a single layer and roast for 25 to 30 minutes, stirring every 10 minutes, until golden and you hear a few start to pop. Sweet versions brown faster, so start checking those at 20 minutes. Seeds from a big carving pumpkin have thicker shells and may need a few extra minutes.
- Let the seeds cool on the pan; they crisp up more as they cool. Taste and add a little more salt if you like. Keep them in an airtight jar at room temperature for up to 1 week.