Our trick makes this pumpkin seed recipe hands-down the best around.
Fall has arrived and with it, the pumpkin season!
I love to eat them shells and all.
Simply Recipes / Elise Bauer
The larger carving pumpkins will yield large seeds, which are probably best to eat shelled.
Don’t throw out your pumpkin seeds!
Just rinse the mass of seeds and strings under cool water and the seeds will separate easily.
Simply Recipes / Elise Bauer
The leftover strings can be discarded or composted.
Boil the seeds first in salted water, then toast them in the oven.
This way the salt gets inside too.
Simply Recipes / Elise Bauer
Watch them carefullythey’re done when they begin to lightly brown.
Use a strong metal spoon to scrape the insides of the pumpkin and scoop out the seeds and strings.
Measure the pumpkin seeds in a cup measure.
Simply Recipes / Elise Bauer
Place the seeds in a medium saucepan.
Add more salt if you would like your seeds to be saltier.
Bring the salted water and pumpkin seeds to a boil.
Simply Recipes / Elise Bauer
Let simmer for 10 minutes.
Remove from heat and drain.
Preheat the oven to 400F.
Simply Recipes / Elise Bauer
Keep an eye on the pumpkin seeds so they don’t get over toasted.
When lightly browned, remove the pan from the oven and let cool on a rack.
Let the pumpkin seeds cool all the way down before eating.
Simply Recipes / Elise Bauer
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Simply Recipes / Elise Bauer
Simply Recipes / Elise Bauer
Simply Recipes / Elise Bauer
Simply Recipes / Elise Bauer
Simply Recipes / Elise Bauer
Simply Recipes / Elise Bauer
Simply Recipes / Elise Bauer
