Toasted Pumpkin Seeds
Ingredients
- 1 medium pumpkin
- 2 quarts water
- 4 teaspoons Kosher salt
- Generous drizzle of extra virgin olive oil
- Pinch of cayenne pepper
Other seasoning suggestions: Creole seasoning, ground cumin, chipotle chili powder, garlic powder, curry powder, cinnamon and sugar, garam masala, smoked paprika or grated Parmesan and oregano.
Instructions
Preheat oven to 375 degrees. Cut the top off the pumpkin and scoop out the seeds. Place seeds in a colander under cold running water and, using your hands, separate them from the stringy pulp. Discard pulp. Pour water into a medium saucepan over high heat. Add pumpkin seeds and salt and bring to a boil. Reduce heat to simmer and cook for 10 minutes. Drain and shake dry. Transfer seeds to a medium bowl, toss with olive oil and cayenne pepper (or your choice of spices). Spread seeds in an even layer on a lightly greased baking sheet. Toast in oven until golden brown, stirring halfway through, 15-20 minutes. Remove from oven and carefully stir seeds again to release any that may have stuck to the baking sheet. Let cool completely before eating. Toasted Pumpkin Seeds will keep in an airtight container at room temperature for up to 1 week. Makes 1 1/2 to 2 cups.