Roasting pumpkin seeds

[Doesney]

How do you do yours? Care to share? I have some drying and will be ready to roast tomorrow and would love a new way.

 

[pperfectmom]

I made pumpkin seed brittle with cayenne pepper last year and it was so good. Thanks for reminding me. I think I got the recipe from Martha Stewart.

 

[freckles and boo]

I just roast them on a cookie sheet with olive oil and salt. Nothing fancy for us.

 

[golfgal]

I like them with sea salt.

 

[yasmina]

I made pumpkin seed brittle with cayenne pepper last year and it was so good. Thanks for reminding me. I think I got the recipe from Martha Stewart.

oooo, that sounds yummy! Do share (pretty please!)

 

[bizybea]

The trick is to not rinse the pumpkin "goop" off of them. I used to rinse all the time and it takes all the flavor off. Just take the stringy stuff off and leave the slimy stuff. I just sprinkle salt on top and toast them, stirring frequently. I can't wait to make some this year!

 

[pperfectmom]

Here's a link to the Martha Stewart recipe. I added about 1/2 tsp(I think) cayenne powder and it was addictive.
http://www.recipezaar.com/188733

 

[solferino]

A little bit of olive oil and seasoned salt. I like the cayenne suggestion- will have to remember that this weekend when we do ours.

 

[js]

The trick is to not rinse the pumpkin "goop" off of them. I used to rinse all the time and it takes all the flavor off. Just take the stringy stuff off and leave the slimy stuff. I just sprinkle salt on top and toast them, stirring frequently. I can't wait to make some this year!

WOW, thank you. Every year I put the seeds in the colander and rinse, rinse and then rinse them again until they are all squeaky clean. I will leave the slime on them this year. Thanks.

 

[golfgal]

The trick is to not rinse the pumpkin "goop" off of them. I used to rinse all the time and it takes all the flavor off. Just take the stringy stuff off and leave the slimy stuff. I just sprinkle salt on top and toast them, stirring frequently. I can't wait to make some this year!

I agree!! I never wash the goop off and they taste so much better.

 

[JR6ooo4]

Ok Pumkin flavored pumkin seeds... sounds logical. I always rinsed and they were never good.

So do you let them dry or just scoop, add flavors then roast? I kind of prefer the more instant gratification. Like munching them the same night!

Mikeeeee

 

[mickeyboat]

Yeah, I need more information on drying them. I will leave the goop on them, but how long do they need to dry? I usually cook them the same night, too.

Denae

 

[Evil Genius]

Roast them in the oven (350º) with olive oil, garlic and onion powder. Cayenne pepper optional. I don't dry mine and leave a little goop on them for flavor.

 

[1Prince2Princesses]

My kids scoop mine from the pumpkin into a bowl, then I pick them out of the bowl and toss them straight on the cookie sheet. I always turn the oven on to preheat when we start carving the pumpkin - I need the instant gratification, too. Pumpkin seeds are one of my favorite things.

Oh, yeah... I drizzle them with a little olive oil, then I crack black pepper on them and sprinkle with sea salt or kosher salt.

 

[ckay87]

The trick is to not rinse the pumpkin "goop" off of them. I used to rinse all the time and it takes all the flavor off. Just take the stringy stuff off and leave the slimy stuff. I just sprinkle salt on top and toast them, stirring frequently. I can't wait to make some this year!

Why wait? We've been toasting seeds since the Amish lady down the road first set pumpkins out in early Sept - Halloween be darned!

Yes, I agree with you about not rinsing. I leave as much goop...maybe even some stringies...on the seeds.

And what's the purpose of drying them? Does it make them crunchier? I never did that so I'm wondering.

It's just a little oil and salt for us. I'm notorious for burning them, though, which is just caused by my adult ADD. One little distraction and the oven is forgotten!

Great thread!

 

[mamacatnv]

I use butter instead of oil, sprinkle with salt and bake at 325 until they are golden brown - yummmmmmm

 

[Doesney]

Since I posted last night I made 2 different batches. Here is what I discovered:

My original way of rinsing ,drying, and baking with just kosher salt came out as expected. Salty and crunchy. good


I did the 2nd batch with the goop on added olivie oild, seasalt and cayenne pepper and they were DELISH. In fact so good, I am going out to buy more pumpkins so the family can taste. I ate them all

ETA: I have always dried my seeds as they come out crunchier.

 

[Parkhopper]

You can also just throw them in a frying pan with some butter (or oil) and salt and keep pushing them around until they brown up (5 - 10 minutes).

Suzi

 

[Towncrier]

I use butter instead of oil, sprinkle with salt and bake at 325 until they are golden brown - yummmmmmm

I'm glad that we're not the only ones who use butter to roast our pumpkin seeds.

 

[chesirechik]

I always clean mine and let them dry. Then I use butter and and salt (lots and lots of salt) and bake at around 300 until they just barely start to brown.