Roasted Pumpkin Seeds

Instead of throwing these out when you clean out your pumpkins, you can roast them with some spices and they make a great snack.

I have tried to make these before but I always found them to remain too hard and chewy even after roasting for a long time. This time, after reading some comments on the internet, I decided to try and boil them first and then roast them. This worked well.

Once you have removed the seeds, put them in a strainer and wash them well, making sure to remove all the pumpkin pulp;
Place them in a pot of salted water and bring to a boil over medium high heat.
Reduce the heat and allow to simmer for 20 minutes;
Preheat oven to 250ºF (120°C);
Strain the seeds and spread them out on a clean tea towel. Blot to dry;
Place the seeds in a bowl and toss with oil (they should be well coated);
Season with a large pinch of sugar, salt and chiptole powder (or any spice you like);
Bake for 1h15, stirring the seeds regularly every 15 minutes;
Turn off the oven but leave the seeds in for another 30 minutes;

Comments

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