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Oct 23, 2020 · Bake for 12 to 16 minutes, stirring every 5 minutes, until the seeds are fragrant and turning golden. Season them with additional salt, to taste. If desired, season with black pepper, to taste, or stir in the pumpkin spice blend or curry powder. Enjoy.
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5 days ago · Line a large rimmed baking sheet with parchment paper. Fill a large bowl half-full with water. Add 2 cups pumpkin seeds to the water; swish with your hands to remove any excess pumpkin flesh, which should sink to the bottom of the bowl. Use a slotted spoon to remove the seeds from the bowl; pat them dry with a paper towel.
Roast in the oven for 15–20 minutes, stirring them halfway through, until the seeds are toasted and golden brown. Leave to cool on the tray, then pour into a bowl to serve.
- How Do You Eat Pumpkin Seeds? Do You Take Off The Shell?
- Why Are My Pumpkin Seeds Chewy?
- How Do You Store Roasted Pumpkin Seeds and How Long Do They Last?
- My Protips For Perfect Roasted Pumpkin Seeds
- FAQ
- Want Some Recipes For Using The Rest of The Pumpkin? Try One of these!
This is a question I had before the first time I ate a roasted pumpkin seed! Is it like a sunflower seed and you’re supposed to peel it and eat the inside? Or do you eat the whole seed at once? The answer is: both or either! Many people eat the whole pumpkin seed—shell and all—especially when it’s roasted with flavoring like we do down below. You c...
Roasted pumpkin seeds are usually still pretty chewy when they are hot out of the oven. Let them cool completely and then try again. If they are still chewy, pop them back in the 300°F oven for 5-10 minutes to finish crisping them up.
I like to store cooled roasted pumpkin seeds in an airtight container (I use Stasher bags or canning jars) in the pantry for up to three months. No need to refrigerate roasted pumpkin seeds.
Roast at a low temperature:You’re looking to dry out your pumpkin seeds, not burn them. A low temperature of 300°F is the way to go when baking pumpkin seeds.Remove the pumpkin guts: You might be tempted to try roasting pumpkin seeds without cleaning them, but that’ll give you chewy pumpkin seeds. Remove as much of the pumpkin strings and flesh as possi...Parchment paper is going to give you the best roast: I love using reusable kitchen items wherever possible, but this is a job for parchment paper instead of your silicone baking mat. I’ve tested it...Roasted pumpkin seeds crisp up as they cool:Don’t freak if your pumpkin seeds are chewy out of the oven! They’ll crisp up as they cool.Well, that was fun! I loved making all these different flavors of roasted pumpkin seeds (and eating them, too!). I hope you like them, too. And I hope you’ll experiment and make up your own creations! You really can’t go wrong here, so don’t be afraid to have some fun. Make sure to come back here and share your favorites in the comments and inspire...
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May 16, 2024 · Combined with a crispy caramelized sugar coating and maple syrup, they’re the perfect crunchy snack you can feel great about indulging in! Ingredients for Toasting Pumpkin Seeds. Pumpkin Seeds: You can use any sort of pumpkin seed for this recipe! I like to harvest seeds out of pumpkins myself, but you can also use store-bought seeds.
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Oct 18, 2021 · Here’s an overview of what you’ll do to make a great batch of roasted pumpkin seeds. You can see the steps in action in the video that accompanies this post, and get all the details about basic savory pumpkin seeds and lots of other flavor variations in the recipe card below.
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Oct 2, 2024 · These roasted pumpkin seeds are crunchy and so delicious! You can use the seeds from a pie pumpkin (baking pumpkin) or carving pumpkin in this recipe. They're so delicious seasoned simply with salt, or try one of the flavor variations below!
