Perfect for snack time, roasting your own pumpkin seeds is simple, tasty and fun.
Here are a few options for spicing up these seeds. Feel free to make your own personal spice combinations.
1 small pumpkin (about 2 cups seeds)
4 cups water
1 tablespoon sea salt
1 tablespoon extra virgin olive oil
Heat the oven to 250°F.
Wash exterior of pumpkin and then slice it open. Remove seeds, discarding stringy fiber. Pick through seeds and remove any that are split. Rinse seeds well.
In a medium pot, bring water and salt to a boil. Add seeds and boil for 10 minutes. Drain, spread on a paper towel and pat dry.
In a medium bowl, toss seeds with oil. Spread on a cookie sheet and place the sheet in the preheated oven. Roast seeds for 1 hour, stirring every 10 minutes until crisp and golden brown, being careful not to burn.
Cool seeds then shell them or eat them whole. They will become crispier as they cool.
For Spicy Pumpkin Seeds, mix 1/2 teaspoon each of garlic salt, cumin, coriander and cardamom with seeds and oil before roasting.
For Sweet Pumpkin Seeds, mix 1 teaspoon each of cinnamon, cloves and ginger and 1 1/2 tablespoon of dark brown sugar with seeds and oil before roasting.
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