how to roast your pumpkin seeds!, by RedheadRoost on YouTube. 1 min 19 s.
- Video length
- 1 min 19 s
- Time to do it
- 30 minutes
- Difficulty
- Easy
- Steps
- 8
What you need
Steps
Scoop the seeds out of the pumpkin with a spoon or your hands and drop them into a colander. Pull away as much of the stringy orange pulp as you can.
Rinse the seeds under cold running water and rub them between your fingers to loosen the leftover strands. Shake the colander well so they drain.
Spread the wet seeds on a clean towel and pat them dry. Let them sit for 10 minutes so the surface dries, which helps them crisp.
Heat the oven to 350 F (175 C). Line a baking sheet with parchment paper or a light sheet of foil.
Tip the dry seeds into a bowl, add 1 tablespoon of oil and a good pinch of salt, and stir until every seed is coated.
Spread the seeds on the baking sheet in a single even layer. Leave a little space between them so they roast instead of steaming.
Bake for 15 to 20 minutes, stirring with a spatula at the halfway point. Small seeds cook faster, so check at 12 minutes.
Take the sheet out when the seeds are golden brown and smell nutty. Let them cool on the tray for 5 minutes, then taste and add more salt.
Tips and common mistakes
Use a large metal spoon to scrape the seeds out, and keep your fingers clear of the knife when you cut the pumpkin open.
Dry the seeds well before they go in the oven, because wet seeds steam and turn chewy instead of crunchy.
Watch the last few minutes closely, since seeds can go from golden to burnt very quickly.
Store cooled seeds in a sealed jar at room temperature for up to a week.
Questions
Do I have to boil the seeds before roasting?
No. Rinsing and drying them is enough for a crunchy snack. Boiling for 10 minutes in salted water gives a chewier texture if you prefer that.
Can I eat the shell?
Yes, the whole roasted seed is edible. The shell turns crisp in the oven, so chew it well and eat it with the green seed inside.
What temperature should I use?
350 F (175 C) is a safe, steady heat for even browning. Some recipes go up to 400 F (200 C) for a faster roast, but you will need to stir more often.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
