Roasting pumpkin seeds has been a learning process for me. I think I finally nailed it this year by combining several different recipes.
Step 1:
Put all the seeds and pumpkin goo in a deep bowl and fill with cold water. Swish things around a bit with your hands as the bowl fills. This should separate the goo from the seeds and the seeds will rise to the top. Scoop all the seeds out and place in a 13 x 9 pan. There will still be some goo attached. At this point, I refrigerated overnight, but you don’t have to.
Step 2:
Rinse in cold water a second time to separate out any remaining pumpkin goo. Place all seeds in a pot of boiling water and cook for 5 minutes.
Step 3:
Drain pot and pat seeds dry. They won’t be perfectly dry, but its ok. Place on cookie sheet covered in parchment paper. Season well with
- garlic powder
- onion powder
- pepper
- salt
- seasoning salt (Lawry’s)
You really can’t have too much salt here. Bake at 250* for 1 hour, stirring every 20 minutes or so.
Step 4:
After 1 hour and once the pumpkin seeds feel 100% dry, bump the heat up to 350* and bake another 20 minutes. They should be *really* crunchy now.
Step 5:
Eat. Store any leftovers in an airtight container.