Roasting pumpkin seeds - tips and tricks?

Cafe Society
1

I helped the grandkids carve pumpkins last night, and now I have a couple of pumpkins’ worth of seeds that I want to roast.

I cleaned off as much goo as I could, rinsed them off, and spread them out in a shallow pan to dry overnight. I figured I would drizzle some oil on them, throw them in the oven until they turn a golden brown, then sprinkle some salt on them.

What kind of oil? I have peanut oil that I use for popcorn and stir-frying*. Should I use that, or plain old canola oil? Or something else?

What temperature should I set the oven to? I was thinking around 400° or 425°, and just keeping an eye on them so they don’t burn.

Anything besides salt I should put on them?

  • Stir-fry – there’s an idea! Anybody ever stir-fried pumpkin seeds instead of roasting?
2

I have had good results using bacon salt and powdered ranch mix instead of salt to give the flavor some variety

3

I haven’t made these since I was a kid but I think the saltand other dry seasonings will stick better if applied prior to roasting while the seeds are still wet.

4

I soak mine is very very salty water and roast without oil. Nice salty crust. 350° and check on them after 10 min

5

Are you opening them to just roast the meat or roasting the white shell as well?

6

The whole seed.

This is not a bad idea. Roasting with oil is good when they’re still warm from the oven, but not so great once they’ve cooled down. How salty should the water be? And how long do you let them soak?

7

Haven’t done it in a long time but that’s the way I used to do it. I am interested in the OP’s idea of using oil though.

8

Wolfman - this was my question as well. In my experience you have to let the seeds dry out for a week or two to develop their nutty flavour (by which time the shells are very tough, and they are a pig to shell; and I eat them raw).

So this surprised me:

Shoeless, are you roasting these just a day after taking them out of the pumpkin, ie essentially undried? (Same question to everyone, in fact). Are the shells pleasantly soft and edible if you do that? Do you still get the nutty flavour?

j

9

Will someone please tell me: no matter what you put on them, no matter how you bake them, the question is"

How do you eat them?

Stuff a bunch in your mouth, chew chew chew, and spit the mashed shells out?

Swallow the whole mess (chewed up cooked seed shells going down into your digestive system?)

Laboriously crack open one pumpkin seed after another, eat the inside, spit out the shell?

I know these things smell and taste good, I know everyone loves to roast the seeds, but I can buy shelled pumpkin seeds (pepitas) in the grocery store without all the folderol.

Tell me please, how is it done? What is the attraction?

10

How I roast them:
Don’t rinse the seeds, just pick off most of the string pulp. What remains on the seeds will be delicious after it roasts. Then sprinkle them with Worcestershire, stir it around, and spread on a pan (coated with nonstick parchment, silicone sheet, or nonstick aluminum foil). Sprinkle with salt, and roast at 325°F until golden brown.

No oil needed if they’re damp enough for the salt to stick.

11

Just chew and swallow the seeds. If they’re too tough, do a few at a time, I guess.

12

A few years ago I learned to boil them in salt water for 10 to 15 minutes before roasting. The salt gets inside the shell, and the boiling makes the shell more tender.

13

Boom! This is what I do as well. Once soaked, I colander them to drain the water and then just spread on a cookie sheet, toast until golden brown (stirring around a few times). Simple and delicious.

14

Yeah, you don’t want to fill our mouth with them as they are somewhat dry. Just one or two at a time, with a nice beverage in the other hand.

15

I always just carved, rinsed, spread on a baking sheet, sprinkled salt, and roasted, all in the same night. Yum.

Last year I soaked 24 hours in salt water, though, and found it to be a superior method.

16

I’m going to try the idea of boiling for 15 minutes in salt water. But I just drizzle some oil on them and roast them maybe at 350 for a half hour. And I just crunch them shell and all and swallow. Love them.

17

Actually come to think of it I just clean them and rinse them and then toss them a good dose of salt while still wet. Theory being that “wet” will hold just enough salt and surplus will fall away. So no actual soaking: just a wet salt crust then roast

Sent from my LG-M150 using Tapatalk

18

OK so here’s what I did. I had about two cups of seeds. After letting them dry overnight I put them in a small bowl and added just a splash of peanut oil and some salt, stirred to get them all coated, then spread out on the pan again and popped them in the oven for 10 minutes at 350°, stirred them around, back in the oven for another 10 minutes.

As far as eating them, I just eat a few at a time, chew them up good and swallow everything. They are sort of crunchy, sort of chewy.

I expect pumpkins to get dirt cheap around here in the next couple of days, so I may load up on a few more and do some experimenting with different methods over the weekend.