After you’ve made a batch of pumpkin puree (or carved out a Jack-O-Lantern), you’ll find yourself faced with approximately 8 million seeds. What to do with these nutritious pearls? I’d turn them into this crispy-salty-smokey snack:
Note: These seasoned seeds are highly additive. So make a giant batch, okay?
You can clean the seeds in one of two ways:
1) Put the works in a large bowl of water, and wait until the seeds float to the top.
Or, do what I do, and…
This next step is very important: Let the seeds dry overnight. Wet seeds will not crisp properly.
No olive oil for you? Use melted butter or coconut oil.
And roast them at 325°F until lightly bronzed and definitely crisped — 20-30 minutes. Of course, you don’t want these babies to burn, so keep an eye on them. The seeds pictured above took exactly 30 minutes to achieve crunchy perfection.
For your convenience, here’s a printer-friendly copy-and-paste version of the above:
Crisp, Smokey Pumpkin Seeds
Kevin Lee Jacobs (www.kevinleejacobs.com)
Fresh pumpkin seeds
Olive oil (or melted butter or coconut oil)
Place oven rack at lower-middle position; preheat oven to 325°F.
Put the pumpkin seeds and all of their clinging pumpkin flesh in a colander. Under a steady stream of tepid water, pull out the bits and chunks of pulp.
Spead the seeds out on a kitchen towel, and let them dry over night (wet seeds won’t roast properly).
Scrape seeds into a bowl. Add enough olive oil (or whatever fat your prefer) to generously coat the seeds. Then add salt and smoked paprika to taste, and thoroughly mix with your hands.
Spread the seeds in a single layer on a baking sheet. Roast until lightly bronzed and definitely crisped — 20-30 minutes. Serve with a rich red wine and a romantic movie.
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