Ingredients
- 1 cup raw pumpkin seeds
- 1 tablespoon extra-virgin olive oil
- 3 teaspoon Diamond Crystal kosher salt (2 for boil 1 for seasoning)
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
Instructions
Fill a medium saucepan with about 2 cups of water and season with 2 teaspoons salt. Bring to a boil.
Meanwhile, scoop the seeds from your pumpkin. Add the pumpkin seeds to a bowl filled with cold water and swish them around until the seeds float and are mostly clean.
Add cleaned seeds to the boiling salted water. Simmer for 5 minutes. Drain and pull away any remaining pumpkin attached to the seeds.
Preheat your oven to 350 degrees F. I used a baking sheet with a silicon mat
Scatter the seeds onto clean dishcloths and pat them very dry
In a medium bowl, mix the cleaned and dried pumpkin seeds, the oil, and the seasonings.
Spread the pumpkin seeds in a single layer on the prepared baking sheet. Roast until golden, stirring the seeds halfway through, 15-20 minutes. Start checking after 15 minutes and watch out to make sure they don't burn - they progress from pale to brown very fast.
Source - I blended these two recipes and found what worked for me
https://www.inspiredtaste.net/35546/easy-roasted-pumpkin-seeds-recipe/itr_print/
https://healthyrecipesblogs.com/wprm_print/14443
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