Rosted Pumpkin Seeds

We’re coming up on Thanksgiving / Halloween so it’s officially time for pumpkin seeds. It was actually time in our house last weekend because they had some ginormous ones at the grocery store and I couldn’t help myself.

Now, you can do these the quick way that you’re used to, instant gratification style, but I’ve learned. Great pumpkin seeds take time. A lot of time. 24 hours kind of time. But they’re so worth it. Also, you can just do two batches like I *may* have done. One rushed, the same night with wet seeds, and one the next day, the proper way.

Let’s go!

First things first, get all the seeds out of the pumpkin and into a bowl.

Next, but the bowl in the sink and fill it with water. Swish your hands around in there with the seeds for a few minutes and 95% of the pumpkin gunk will fall off the seeds.

Drain the seeds and lay them out onto a sheet tray. My math is basically one pumpkin’s worth of seeds per tray.

Now for the hard part. Leave the seeds to dry for 24 hours.

When you’re ready to go, pour 3 or 4 tablespoons (per tray) of melted butter over the seeds (depending on the amount of seeds, use your own judgment), the sprinkle with a combination of kosher salt and sea salt. The kosher salt will melt into the seeds to flavor them, and the sea salt will stick to the outside. Yeah, I’ve put a lot of thought into these.

Roast them at 300 for about 40 minutes, stirring every ten minutes. You’re looking for them to turn just the lightest golden brown. Be careful not to over cook them, the best way to tell is to try them if you’re unsure.

Let’s take a closer look, shall we? Mmmmm.

Here’s the printable:

Rosted Pumpkin Seeds

Prep Time: 10 minutes

Cook Time: 40 minutes

Additional Time: 1 day

Total Time: 1 day 50 minutes

Print

Ingredients

• Seeds from 1 medium to large pumpkin
• 3-4 tbsp butter, melted
• kosher salt
• sea salt

Instructions

1. Empty all the seeds from your pumpkin into a medium bowl. Add water to bowl until ¾ of the way full then swish the seeds with your hands for a few minutes until the majority of the pumpkin good is off of them.
3. Drain the seeds, then spread in an even layer on a rimmed baking sheet. Leave to dry for 24 hours.
5. Preheat your oven to 300ºF. Pour melted butter over seeds, tossing well to coat evenly. Sprinkle on kosher salt, then toss the seeds again to evenly coat. Freshly grind some sea salt over the seeds, then roast for about 40 minutes, stirring every 10, until lightly browned.