{"id":366,"date":"2008-10-15T00:06:34","date_gmt":"2008-10-15T04:06:34","guid":{"rendered":"http:\/\/thisfoodthing.wordpress.com\/?p=366"},"modified":"2008-10-15T00:06:34","modified_gmt":"2008-10-15T04:06:34","slug":"roasted-pumpkin-seeds","status":"publish","type":"post","link":"http:\/\/thisfoodthing.com\/index.php\/2008\/10\/15\/roasted-pumpkin-seeds\/","title":{"rendered":"Roasted Pumpkin Seeds"},"content":{"rendered":"

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The BEST thing about carving pumpkins for Halloween, or making fresh pumpkin pie at Thanksgiving, is the pumpkin seeds.\u00a0 I have always loved these, and can’t wait to roast them.<\/p>\n

I have two different ways I roast pumpkin seeds.\u00a0 The first is a brine method, which needs at least 24 hours, and the second is a quick version — less than an hour from carving pumpkins to eating roasted seeds.<\/p>\n

The reason I prefer the brine method is simple — the seeds last longer and taste amazing.<\/p>\n

A brine is just a mix of water and and a lot of salt.\u00a0 You can use brines for everything from meats to vegetables.\u00a0 Traditionally, a brine was used as a preservative, as it inhibits the growth of bacteria.\u00a0 But a brine can also enhance flavors, and help meats stay juicy and tender.\u00a0 I’ll be using a brine again soon,\u00a0 when I prepare my Thanksgiving turkey, so I will talk more about brining then.<\/p>\n

For this application, though, my intentions are to have a crunchy pumpkin seed, that is full flavored, with the salty goodness only a brine can bring to my pumpkin seed party.\u00a0 ;)<\/p>\n

If you have time, do try the brine method.\u00a0 If not, the second option works well, too.<\/p>\n

Enjoy!<\/p>\n

Roasted Pumpkin Seeds<\/h2>\n

First things first — prep the seeds:<\/p>\n

Rinse the pumpkin seeds under cold water, removing the pulp and pulpy strings.<\/p>\n

Option 1 – The long method. Using a heavy brine to salt the seeds<\/strong><\/p>\n

Create a brine, using 1 cup salt to 3 cups water (or more as needed with a ratio of 1 cup salt to 3 cups water) See note below) and add the pumpkin seeds.\u00a0 Mix well, and then allow this to sit overnight.<\/p>\n

The next day, heat the oven to 325F.\u00a0 Drain the pumpkin seeds.<\/p>\n

Place the pumpkin seeds in a single layer on a greased baking sheet (or a parchment lined baking sheet).\u00a0 Bake for 30-45 minutes. Stir every 10 minutes.<\/p>\n

*Note: This may take a bit longer than 35 minutes, depending on the size of the seeds.\u00a0 Add time as needed, until the seeds are done, up to about 20 minutes.<\/p><\/blockquote>\n

Option 2 – The quick method<\/strong><\/p>\n

Heat your oven to 325F.<\/p><\/blockquote>\n

Place the pumpkin seeds on a heavily oiled baking sheet.\u00a0 Stir to coat the seeds.\u00a0 Salt the seeds liberally, and then bake for around 25-30 minutes.\u00a0 Stir every 10 minutes. *See note<\/p><\/blockquote>\n

Remove the seeds from the oven and allow to cool. Store in an air tight container.<\/p>\n

Notes:<\/h3>\n