Roasted Pumpkin Seeds
Pumpkin carving is a fun, festive activity to do in the fall, but did you know that you can also get a yummy treat out of it? When gutting the pumpkins, separate out the seeds from the guts then rinse them in a strainer! Follow the recipe below to soak them in a salt solution and roast them. Pumpkin seeds are a great healthy snack that you can turn to when you crave something salty like potato chips - they are super salty and delightfully crunchy. Pumpkin seeds are very nutritious - they are a good source of fiber, protein, iron, zinc and magnesium.
Serves: 4-6
Time: 5 mins prep, 12-24 hr soak, 30 mins cook time
Ingredients
- 1/2 lb pumpkin seeds (about 1 2/3 cups, or seeds from 2 large pumpkins)
- 1 1/3 cups water
- 3 TBS salt
Method
- Make the Brine: Bring to boil 1-1/3 cups of water and 3 tablespoons salt, stirring until the salt is completely dissolved.
- Soak the Seeds: Pour the water over 1/2 pound of pumpkin seeds placed in a bowl. Cover and let stand at room temperature for 12-24 hours.
- Bake: Drain liquid from the seeds. Spread the seeds evenly over a baking sheet. Bake, stirring frequently, in a 350°F oven for 25-30 minutes (may cook up for 35 minutes for seeds soaked for 24 hours) or until the seeds are dry and puffed - kernel separates in center.
- Cool and Store: Let cool and store in an airtight container for up to 10 days.