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We love to roast pumpkin seeds this time of year and our family often gets together to have a carve off, which means a lot of seeds.  My favorite method is below:

Clean your seeds really well and then put in an appropriate size pot and cover with water.  Bring the pot to a boil and then turn down and simmer for about 10 minutes.

Often any little bits you missed in your cleaning will surface,  so be sure to remove them.

Drain the seeds well and toss with olive oil and sea salt.  Spread the seeds out on baking sheets lined with parchment paper and bake at 325 degrees for 30 minutes tossing every 10 minutes.

Don’t overlap the seeds too much, or they won’t roast evenly.

They should not be brown, just crisp when done.

Mom (Kathy) Fix

Here is a picture of one of our Carve Offs:

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