Recipes

Roasted Pumpkin Seeds with White Pepper

I’ve always thought pumpkins seeds were a bit overrated. I wanted to like them, but I just didn’t. They never had enough flavor or enough crunch for me. Always a bit too chewy and not salty enough. So when I was cleaning out pumpkins last weekend (you may have seen on Facebook how I “carved” my pumpkin), I wondered how it would turn out if I boiled my seeds in salty water. The best way to make good pasta and a good potato salad is to cook your noodles/potatoes in very salty water, so I thought the same principle might apply to seeds. And I remembered how the chef at Fabian’s the night before had said one of his favorite ingredients is white pepper and I got to thinkin’… So, I tried something new with my pumpkin seeds this year and it turned out great. I couldn’t stop munching on them.

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Extra Salty Pumpkin Seeds with White Pepper

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Roasted Pumpkin Seeds with White Pepper

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  • Author: Teri

Description

The best roasted pumpkin seeds


Ingredients

Scale
  • 2 cups pumpkin seeds
  • 8 cups water
  • 4 tablespoons sea salt
  • 13 tablespoons olive oil
  • white pepper

Instructions

1. Preheat your oven to 300*.
2. Clean your seeds very well. Rinse rinse rinse. Get your hands in there and make sure there aren’t any pumpkin guts hanging around.
3. Put the water, salt and seeds in a large pot and turn the heat to high.
4. Bring it to a rapid boil, then reduce to medium-low and let cook over a low boil/strong simmer for 10 minutes.

5. Drain the water and pat the seeds in the colander with a paper towel to absorb some of the moisture.

6. Get a cookie sheet and drizzle about one tablespoon olive oil on the pan. Then, dump the seeds onto the pan. Shake the pan around to get the seeds to spread out and begin to get coated in oil.

7. Then drizzle a little more olive oil over the top (1-2 T, more depending on your patience…you’ll see why) and then spread them out into a single layer as best you can. I like to use my silicone brush because it spreads the oil while evening out the seeds.

8. Stick your pan in the oven preheated to 300*, and roast for 40-50 minutes. Start to test them around 40 minutes to see if they are crispy. The olive oil adds extra flavor but the more you have on your seeds, the longer it will take for them to dry out and crisp up. Once they are at the texture you want, remove from the oven and let cool for a few minutes.

9. While the seeds are still slightly warm, sprinkle lightly with white pepper and toss to coat. Enjoy warm, or let them cool and store in an airtight container.


 

Report back on how long you can get them to last. I didn’t last 48 hours.

Do you like your pumpkin seeds savory or sweet? 

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9 Comments

  • Reply
    Lauren
    at

    Great idea! I didn’t clean my seeds as well so my batch turned into an epic failure :/

  • Reply
    Michelle @ A Healthy Mrs
    at

    Great idea! I never thought of making them this way!

  • Reply
    Caroline
    at

    Savory for sure! paprika and garlic powder is a great combo too!

  • Reply
    Sara @ LovingOnTheRun
    at

    Great idea! These look delicious!

  • Reply
    Katie
    at

    I’ve always wanted to try the boiling method…so glad to know your take on it, I think I’ll give it a shot!

  • Reply
    Livi
    at

    delish! I made simple olive oil + salt pumpkin seeds last week, and they were a HUGE hit!

  • Reply
    C.
    at

    Yum! Boiling them is such a smart idea. I like mine as crunchy as possible!

  • Reply
    Gina @ Health, Love, and Chocolate
    at

    I never thought of even buying white pepper, but I definitely take your word for how good these are, they sure look it!

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