We grew almost 100 lbs. of Sweet Sugar Pumpkins this year! That means a lot more pumpkin recipes to come and . . . Roasted Pumpkin Seeds!!!
So, I had this wonderful idea . . . Why not roast up several batches of pumpkin seeds, and use them as Christmas stocking stuffers,? After all, who doesn't love pumpkin seeds?
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The problem is, I love homemade crispy, salty, pumpkin seeds! Everytime we make up a batch, they just seem to dissappear! While I won't admit to eating all of them . . . They still keep disappearing!
Roasting your own pumpkin seeds is so easy and they taste way better then the store bought ones!
ROASTED PUMPKIN SEEDS
- Scoop out pumpkin seeds using a large stainless steel spoon.
- Pop the seeds from the stringy goop using your thumb and pointer finger.
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- Place pumpkins seeds in a colander, run under cool water, working the residual goop off with fingers.
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- In a medium saucepan add: 4 cups of water ~ 1/4 cup Kosher salt ~ cleaned pumpkin seeds.
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- Bring water to a boil on HIGH and boil for 10 minutes.
- Preheat oven to 325F / 163C
- Drain seeds; pat dry with tea towel.
- Place pumpkin seeds on edged baking sheet.
- Coat seeds lightly with extra virgin olive oil; sprinkle with sea salt; toss and sprinkle with more sea salt.
- Arrange seeds in a single layer (they can overlap).
- Bake for 10 minutes; stir seeds; bake for 8 more minutes.
- Remove a couple pumpkin seeds from the baking sheet and taste for crispness (seeds should split easily between teeth and center should taste roasted).
- If needed, bake for an additional 2-4 minutes; tasting every couple of minutes.
- Place baking sheet on wire rack to cool thoroughly; place cooled seeds in storage container.
- Store pumpkin seeds in the refrigerator to retain their vitamins, minerals and antioxidents.
- Enjoy!
Nutrients in
Pumpkin Seeds
0.25 cup (32.25 grams)
Nutrient%Daily Value
manganese73.5%
tryptophan53.1%
magnesium47.7%
phosphorus39.7%
copper21.5%
protein19.5%
zinc16.8%
iron15.7%
Calories (180)10%
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