Toasted Salted Pumpkin Seeds Recipes

TOASTED PUMPKIN SEEDS

Steps:

• Preheat the oven to 375 degrees F.
• Scatter pumpkin seeds onto a sheet pan in a single layer and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat. Bake for about 7 minutes, until light brown and crispy.

TOASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Spread the pumpkin seeds on a medium baking sheet. Drizzle with oil. Sprinkle with salt.
• Bake 45 minutes in the preheated oven, stirring occasionally, until lightly toasted.

PERFECT CRISPY TOASTED PUMPKIN SEEDS

Steps:

• Set oven to 400 degrees.
• Set oven rack to middle position.
• Cut open the pumpkin.
• Use a strong metal spoon to scoop out the insides of the pumpkin.
• Separate the seeds from the stringy core.
• Rinse the seeds under cold water.
• In a small saucepan add in the seeds to the water and salt (the amount of water and salt you will need is listed in the heading) bring to a boil and let simmer for 10 minutes (set timer to for this, and start timer when water is at a full boil).
• Remove from heat and drain well.
• Place on a paper towel and pat the seeds fairly dry (they do not have to be completely dry!).
• Brush about 1 tablespoon olive oil in the bottom of a cookie/baking sheet.
• Spread out the seeds onto the cookie/baking sheet in one layer.
• Bake for about 20 minutes or until the seeds begin to brown.
• When the seeds are browned to your liking then remove from oven and let the pan cool on a rack.
• Sprinkle with salt if desired.
• Either crack open to remove the inner seed or eat whole.

TOASTED SALTED PUMPKIN SEEDS

Steps:

• Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then toast pumpkin seeds with salt and pepper to taste, stirring constantly, until seeds are puffed and beginning to pop, about 5 minutes. Transfer to a plate and cool completely.

TOASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 375 degrees. Combine seeds and oil on a parchment-lined rimmed baking sheet. Season with salt; toss to combine. Spread in a single layer. Toast until crisp, stirring occasionally, about 10 minutes.

ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

ROASTED SALTED PUMPKIN SEEDS

Steps:

• Pan-roast seeds in a hot cast-iron skillet until they puff up (stir constantly so they don't get too dark), then drizzle with a little olive oil and sprinkle with sea salt.

SAVORY TOASTED PUMPKIN SEEDS

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Rinse the pumpkin seeds and pat dry. Place them in a bowl. Add the Worcestershire sauce, melted butter and seasoned salt; stir until evenly coated. Spread out in an even layer on a baking sheet.
• Bake for about 1 hour in the preheated oven, stirring occasionally, until crisp, dry and golden brown.

TOASTED PUMPKIN SEEDS

Steps:

• Rinse pumpkin seeds.
• Boil water. Add salt.
• Pour seeds into boiling water.
• Boil until seeds are soft. (They should turn brownish-gray and many will slip to the bottom of the pot.).
• Drain the broiled seeds ion a colander, and pat seeds dry. Put in a bpwl with olive oil, salt, and the rosemary.
• Mix lightly. Preheat your oven to 350 degrees.
• Spread the seeds on a large cookie sheet covered with aluminum foil. Make a single layer of seeds (don't have any little piles).
• Put seeds in oven 20-30 minutes. If the seeds turn brown, you are overcooking them. They should look white and dry. You do not need to turn theb seeds. When finished, use a spatula to slide the seeds off the foil and into a bowl. Allow to cool before little hands touch them.

ROASTED PUMPKIN SEEDS

Steps:

• To clean the pumpkin seeds of pumpkin slime and flesh, put the seeds in a large bowl filled with cold water. The seeds will float to the top. Skim them out with your hands, pulling away any flesh that's stuck on the seeds. Shake the seeds in your hand to get of any excess water, then transfer to a baking sheet.
• Heat the oven to 350 degrees. Pat the seeds down with a paper towel, then toast them until they're dry and tacky, about 5 minutes.
• Pull baking sheet out of the oven. Drizzle the seeds with the olive oil and sprinkle with 1 teaspoon salt. Toss to coat, then spread into an even layer. Return seeds to oven, and bake, stirring occasionally, until light golden brown, 25 to 30 minutes.
• Let cool. Seeds will keep in an airtight container at room temperature for 1 week.