roasted pumpkin seeds
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A halloween tradition - carving pumpkins and roasting the seeds. The recipe linked above is our seed roasting origin, but by now we take liberties. Here's our general method.
- Set aside the seeds as you carve your pumpkins.
- Soak and rinse the seeds in water to remove excess pumpkin flesh
- Bring 50g salt + 4 cups water to a boil. Boil the seeds for 10 minutes. Spread the seeds out on a cloth-lined pan to dry. Give them plenty of time to dry out. If you're in a rush, pat the seeds dry with paper towels to remove excess moisture.
- Prep the seeds for roasting by mixing them with with oil and whatever spices you like. Adjust seasoning to taste. Some of our go-to flavors are:
- HERBACIOUS. Lots of dried herbs like oregano, basil, and thyme, plus salt, pepper, and garlic powder
- CHILI: chili powder, cayenne, garlic powder, salt, and pepper
- paprika and garlic powder and maybe nothing else ? Jackson says he thinks we did this once and it came out well.
- Roast in a 300 degree oven until dry and crispy. This usually takes 35-40 minutes. Check on them every 15 minutes and toss them around to prevent scorching
Once they're out and cooled, store the seeds in a jar. They do get stale, so they're best enjoyed in the first few days. They make a nice salty snack or salad topping.