I’ve always thought pumpkins seeds were a bit overrated. I wanted to like them, but I just didn’t. They never had enough flavor or enough crunch for me. Always a bit too chewy and not salty enough. So when I was cleaning out pumpkins last weekend (you may have seen on Facebook how I “carved” my pumpkin), I wondered how it would turn out if I boiled my seeds in salty water. The best way to make good pasta and a good potato salad is to cook your noodles/potatoes in very salty water, so I thought the same principle might apply to seeds. And I remembered how the chef at Fabian’s the night before had said one of his favorite ingredients is white pepper and I got to thinkin’… So, I tried something new with my pumpkin seeds this year and it turned out great. I couldn’t stop munching on them.
Extra Salty Pumpkin Seeds with White Pepper
- 2 cups pumpkin seeds
- 8 cups water
- 4 tablespoons sea salt
- 1-3 tablespoons olive oil
- white pepper
3. Put the water, salt and seeds in a large pot and turn the heat to high.
4. Bring it to a rapid boil, then reduce to medium-low and let cook over a low boil/strong simmer for 10 minutes.
5. Drain the water and pat the seeds in the colander with a paper towel to absorb some of the moisture.
6. Get a cookie sheet and drizzle about one tablespoon olive oil on the pan. Then, dump the seeds onto the pan. Shake the pan around to get the seeds to spread out and begin to get coated in oil.
7. Then drizzle a little more olive oil over the top (1-2 T, more depending on your patience…you’ll see why) and then spread them out into a single layer as best you can. I like to use my silicone brush because it spreads the oil while evening out the seeds.
8. Stick your pan in the oven preheated to 300*, and roast for 40-50 minutes. Start to test them around 40 minutes to see if they are crispy. The olive oil adds extra flavor but the more you have on your seeds, the longer it will take for them to dry out and crisp up. Once they are at the texture you want, remove from the oven and let cool for a few minutes.
9. While the seeds are still slightly warm, sprinkle lightly with white pepper and toss to coat. Enjoy warm, or let them cool and store in an airtight container.
Report back on how long you can get them to last. I didn’t last 48 hours.
Do you like your pumpkin seeds savory or sweet?Tweet