Toasted Pumpkin Seeds

Though it was something I had never done while growing up, I have lobotomized a fair number of Jacks in recent years and stood by while hubby and kiddos carved, too.  Until last year, the inside goop, seeds and all, went directly from pumpkin to trash.  Last year, Hubby wanted to try toasting pumpkin seeds in the oven.  Neither of us had eaten toasted pumpkin seeds before, but I enjoy sunflower seeds, so I was willing to try.  Following directions we had seen somewhere (probably on a Food Network show), we separated, rinsed, oiled, salted, and toasted.  We barely allowed the toasted seeds time to cool before popping them into our mouths.  The outer shells were rock-hard and nearly impossible to split without shattering the meat within.  All the salt had remained on the outer shell, leaving the meats utterly bland.  Yuck!  This was not what we expected!

This year, I decided to try again.  Wary of repeating last year’s disaster, I did a bit of quick research and discovered that there are two main methods of toasting pumpkin seeds: the oil and season method we used before and the boil and season method.  The recipe below, based on a recipe I found at Simply Recipes,^* is the method that worked best for me.

Toasted Pumpkin Seeds

4 C water

2 Tbs salt

1 C raw pumpkin seeds (in shell)

Preheat oven to 400°F.  Place a silicone baking mat on a baking sheet, or coat the baking sheet with olive oil.

In a saucepan, bring water and salt to a boil.  Add pumpkin seeds and allow to simmer for 10 minutes, stirring occasionally.

Drain the water from the seeds and spread them in a single layer on the baking sheet.  Bake on the top rack for 10 – 20 minutes, or until the shells reach your desired shade of brown.  Remove the baking sheet from the oven and allow to cool.

Do not be alarmed if you hear popping noises from the oven; some of the shells are popping open from the pressure of steam that has formed inside.  No harm is occurring to either seeds or oven, but it is amusing to watch the reaction of the unsuspecting cat who happens to walk by the oven!

A minute or two after the seeds come out of the oven, they will begin to crackle as they cool, similar to the sound Rice Krispies make in milk.  It probably has to do with steam escaping the shells again, but it was another opportunity to astonish the children.

Just as the taste of coffee or chocolate beans depends upon how long they were roasted, pumpkin seeds will develop their own characteristic flavor according to how long you left them in the oven.  I prefer the meats of mine to be brown for a roasty, toasty, nutty flavor, but it is hard to tell how dark the meats are by looking at the shells.  If I can find a source for raw unshelled seeds, I intend to try toasting them next.

^*  You know you are in grad school when you still feel obligated to cite your sources – even in your blog!