Imported from the web

Roasted Pumpkin Seeds

Name: Roasted Pumpkin Seeds
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 cup fresh pumpkin seeds; 1 tbsp olive oil; 1 tsp kosher salt

Imported by Johan Pordon on SeeMeCook

Fresh pumpkin seeds are dried in the oven before being tossed with olive oil and salt and roasted until lightly golden. The key to crisp seeds is making sure they are thoroughly dry first.

1 servings40 minAmerican

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Ingredients

1 cup fresh pumpkin seeds
1 tbsp olive oil
1 tsp kosher salt

Steps

1
Put the pumpkin seeds in a large bowl filled with cold water. Skim the floating seeds out by hand, pulling away any flesh stuck to them. Shake off excess water and transfer the seeds to a baking sheet.
2
Heat the oven to 350°F (175°C). Pat the seeds with a paper towel, then toast them on the baking sheet until dry and tacky, about 5 minutes.
3
Remove the baking sheet from the oven. Drizzle the seeds with the olive oil and sprinkle with 1 teaspoon kosher salt. Toss to coat, then spread them into an even layer.
4
Return the seeds to the oven. Bake, stirring occasionally, until light golden brown, 25 to 30 minutes.
5
Let the seeds cool. Store in an airtight container at room temperature for up to 1 week.

Notes

The author suggests optional spices such as za’atar or cinnamon and cayenne added with the oil and salt. Add-ins such as nutritional yeast or raw sugar may melt under high heat, so sprinkle them on just after roasting. Yield is 1 cup.