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?My idea is quite ingenious . . . Repurposed gum canisters to hold Roasted Pumpkin Seeds!
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.
- Place pumpkins seeds in a colander, run under cool water, working the residual goop off with fingers.
- In a medium saucepan add: 4 cups of water ~ 1/4 cup Kosher salt ~ cleaned pumpkin seeds.
- 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.
This gum canister makes a wonderful dispenser for Roasted Pumpkin Seeds! While it's wonderful pumpkin seeds deliver so many health benifits . . . I love their delicate, nutty flavor, salty crunch, and the fact that I still have 6 more homegrown, organic pumpkins to pull delectable seeds from and roast . . . Over at Julie's!!!