Roasted Salted Pumpkin Seeds Recipes

BEST ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Clean and dry pumpkin seeds so there is no goo or strings.
• Melt butter onto a cookie sheet. Spread pumpkin seeds evenly over the buttered sheet and sprinkle with salt and water.
• Bake in the preheated oven for 10 to 15 minutes, shaking the pan every 4 minutes to ensure even baking.

ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F.
• While it's OK to leave some strings and pulp on your seeds (it adds flavor) clean off any major chunks.
• Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice.
• Spread pumpkin seeds in a single layer on baking sheet.
• Bake for about 45 minutes, stirring occasionally, until golden brown.

ROASTED SALTED PUMPKIN SEEDS

Steps:

• Pan-roast seeds in a hot cast-iron skillet until they puff up (stir constantly so they don't get too dark), then drizzle with a little olive oil and sprinkle with sea salt.

ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

ROASTED PUMPKIN SEEDS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Wash the seeds thoroughly and remove any stringy bits of pumpkin flesh. Dry well using kitchen paper.
• Put the seeds on a baking tray and toss with the olive oil. Roast for 10 mins. Serve with a little seasoning for a snack, if you like, or use as a garnish for salads or soups.

SAVORY ROASTED PUMPKIN SEEDS

Steps:

• Clean all pulp and guts from pumpkin seeds. Soak in cold water for a minimum of 2 hours, up to overnight.
• Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper to prevent sticking.
• Drain pumpkin seeds and mix with butter, Worcestershire, garlic powder, onion powder, and 1/4 teaspoon salt in a bowl. Spread seeds in a single layer on the prepared baking sheet.
• Bake in the preheated oven until crisp, stirring and flipping halfway through, 1 to 1 1/2 hours. Sprinkle with additional salt to taste as soon as you remove the sheet from the oven.

ROASTED PUMPKIN SEEDS

Steps:

• To clean the pumpkin seeds of pumpkin slime and flesh, put the seeds in a large bowl filled with cold water. The seeds will float to the top. Skim them out with your hands, pulling away any flesh that's stuck on the seeds. Shake the seeds in your hand to get of any excess water, then transfer to a baking sheet.
• Heat the oven to 350 degrees. Pat the seeds down with a paper towel, then toast them until they're dry and tacky, about 5 minutes.
• Pull baking sheet out of the oven. Drizzle the seeds with the olive oil and sprinkle with 1 teaspoon salt. Toss to coat, then spread into an even layer. Return seeds to oven, and bake, stirring occasionally, until light golden brown, 25 to 30 minutes.
• Let cool. Seeds will keep in an airtight container at room temperature for 1 week.