I just found out that Pumpkin seeds taste really good in their shell. My friend Katie made these pumpkin seeds and they are so addicting. I made them yesterday and can't stop eating them. I need to save some to put on top of my pumpkin cupcakes. This is definitely going to be a Halloween tradition.
PREP FOR PUMPKIN SEEDS
1. Place the pumpkin seeds in a colander and run under water to rinse and separate the seeds from everything else.
2. Measure the pumpkin seeds in a cup measure. Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier. Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain.
3. Spread out in a single layer on a cookie sheet and allow to dry out overnight.
4. Follow your favorite recipe instructions for roasting, or use the standard one below.
6 tablespoonswhite sugar, divided
1/2 teaspoonpumpkin pie spice
1 tablespoonvegetable oil
- Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.
- In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.
ROASTING PUMPKIN SEEDS
1. Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.
3. Sprinkle with salt and bake at 325 degrees until toasted, about 25 minutes, checking and stirring after 10 minutes.
4. Let cool and store in an air-tight container.