Roasted Pumpkin Seeds

Boil and then simmer seeds in salt water until grey, then toss in olive oil and bake. Watch closely so they don’t burn

I loved it, never have I boiled the seeds and it made all the difference. I used a seasoning of smoked paprika, little salt and pepper, and garlic powder

This is, by far, the best way to roast pumpkin seeds. My pumpkin was big, so doubled ingredients listed. Simmer in lightly salted water with a TBS of butter until all water has evaporated. This concentrates the salt. Stir in a couple TBS more butter and spread out on 2 pans. It does take longer than times listed, but the results are crisp, and delicious. I went with simple seasoning. Yum! Thanks!!

Love the idea of simmering in salt water first! Couldn’t figure out where I went wrong last year and that step was definitely it! Seasoned with butter, seasoning salt (hy’s), spicy Montreal steak spice (la grille), smouldering smoked Applewood (la grille), and curry powder… Added all the seasonings into the melted butter first then tossed them into the pumpkin seeds and cooked on the top rack. Absolutely addictive, taste like candy!!

This recipe is easy and delicious. I used butter and added curry powder! Tomorrow I’m out looking for pumpkins on clearance!

The seeds definitely need to sit out to dry before baking

I loved it super crispy and delicious 10/10 would recommend to anyone up to a fall favorite!

Sweet receipe was amazing!

Sea salt is the best!

Made them according to the recipe except I added a little olive oil with the butter and a little sea salt. Then I put them on my smoker at 275 for 45 minutes. Did not add any wood for smoke, just used the lump charcoal. Turned out great!

nice!

After rinsing and drying the seeds a bit with a towel, I stirred in avocado oil, salt, and pepper. Then roasted to recipe’s directions. Delicious!

My Brother loved it. This is my second time making them. Last year I made 2 batches this year 4. He is giving some as gifts.

Delicious and easy to do.

Made as described but used canola oil instead of butter to make it dairy free. Will definitely try some of the suggestions in the reviews next time to give it a little something extra.

I think “pinch of salt” is misleading — a quarter teaspoon for three cups of seeds should suffice, if you’re using salted butter. I found these way too salty. I was surprised to read one reviewer doubled the recipe and used two TABLESPOONS of salt. I prefer olive oil and a judicious amount of salt over using this recipe.

instead of tossing them with salt and butter, I tossed the seeds in cinnamon brown sugar and olive oil. I also used creole seasoning in one batch, and garlic, hot paprika, and red pepper in the recipe…so very good and a great recipe to make after pumping carving.!!!loved it so much!! great recipe

I used extra virgin olive oil instead of butter

Delicious! Made this with my daughter. Makes you want to go collect the seeds from every pumpkin carved in October so you can snack on the roasted goodness all year.

It’s sooooooooooooooooooooooooooooooooooooooooooooooooooooooo YUMMY!!!!!!!!!!!!!!!!!!Tats like popcorn I wish people would sell them for mony.

To compliment a few other posts, it’s a real good idea to boil the seeds first in a salt water solution to incorporate salt into the seeds. Also, I’ve found that rinsing the seeds/guts in cold water prevents them from getting too soggy prior to putting them into saltwater. Lastly, allowing them to partially air dry on a towel before baking can shorten cook time (@ 250°) and can make them a little crispier when done.