Over the long MEA weekend my friend and I were at our cabin with the kids and the subject of roasting pumpkin seeds came up. I am a virtual failure at this task, and have repeatedly thrown in the “cookie sheet” rather than spend the time and energy to separate, wash and roast all those seeds only to discover in the end they are inedible and chewy!
My friend, however, proclaimed expert status, so I convinced her to share her keys to success.
Key #1: Rinse and Soak
After separating out the seeds, rinse and soak in salt water for at least ½ hr and up to 2 hrs. Then drain well in colander.
Key #2: Low and slow
After tossing seeds in olive oil place on cookie sheet and salt. Next place in a 250-degree oven (low) and cook for about 1 hour (slow). Stir once about halfway through cooking time. Test to see if they are done before removing.
Key#3: Quantity and Variety
Make sure you have a large quantity of seeds because they are sure to be a huge hit and otherwise they’ll be gone before you know it! Variety is the spice of life, so in the “seasoning phase” be sure to try various flavors, such as salt and pepper, cayenne pepper or even a savory spice like thyme.
After hearing from the master, I might even be convinced to dig my arms in to those pumpkins and break out my cookie sheets to try this recipe for myself! Why don’t you join me? And feel free to share your tips, successes or spice varieties with us in our comment section below.