Updated: Oct 7
Well, Halloween is coming up and if any of you were last minute with buying pumpkins and haven’t carved them yet, I have a really simple and easy recipe for oven baked pumpkin seeds.
I personally always had a hard time with pumpkin seeds. I tried butter and they would always burn or not get crunchy. I would leave them on a paper towel overnight and they would be stuck on the paper towel (it pretty much ended with me throwing everything away). So I did some research this time to figure out what I was doing wrong and tried the below technique which turned out really well. Sometime we’re trying a sweet version as well, so keep your eyes out.
This “recipe” 😉 is based on 1 cup of seeds, we usually get about 3 cups, but it really depends on your pumpkin and how many pumpkins you have, but 1 cup is usually the average amount of seeds in 1 pumpkin.
On to the Recipe
Pumpkin Seeds (about 1 cup)
1 teaspoon peanut oil
1/2 teaspoon salt
1. Start buy taking out all of the seeds form you pumpkin and cleaning off as much of the pumpkin off the seeds.
2. While you’re waiting on the oven, rinse the seeds in a colander and dry them on a towel. They don’t have to be bone dry, just dry to the touch. I lightly pat them with a dry washcloth after they are placed in a thin layer on a towel. Some seeds will stick to the washcloth, but I just pick the seeds off that stick and put them in the bowl you’re using for mixing.
3. Next, take all the dry seeds that aren’t in the bowl, and dump them into the bowl. Pour in the peanut oil and gently fold until the seeds are coated. Add the salt and once again mix until all seeds are coated.
4. Bake until the seeds are slightly golden on one side (about 20 minutes), then flip the seeds and bake until that side is also slightly golden (or about 20 more minutes; totaling about 40 minutes of bake time).
5. Let cool for 15-20 minutes And ENJOY! I like to store mine in a mason jar, but you could also divide them into little snack bags as well.
6. You could always use less salt or not use the salt at all. It’s completely up to you. Enjoy and please feel free to share your variations. I’m always interested in trying new methods.