Crispy Toasted Pumpkin Seeds

by Angie Liew
Crispy Toasted Pumpkin Seeds

 

Crispy Toasted Pumpkin Seeds

Crispy Toasted Pumpkin Seeds

When fall has arrived, so is the pumpkin season. And with it, there will be lots of pumpkin seeds. A great way to make use of all the pumpkin seeds is to toast them for a delicious and healthy snack. They are wonderfully crunchy and if the small to medium sized seeds are toasted well, they can even be eaten shells and all.  

Crispy Toasted Pumpkin Seeds

Recipe by Huang Kitchen, Angie Liew
When fall has arrived, so is the pumpkin season. And with it, there will be lots of pumpkin seeds. A great way to make use of all the pumpkin seeds is to toast them for a delicious and healthy snack. They are wonderfully crunchy and if the small to medium sized seeds are toasted well, they can even be eaten shells and all.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Snacks
Cuisine: Western
Servings: 2

Ingredients

  • 1 cup pumpkin seeds, raw, 100g
  • 4 cups water
  • 2 tablespoon salt
  • 2 teaspoons butter, melted, 10g
  • 1 teaspoon garlic salt
  • 1 teaspoon garlic powder
  • 1 teaspoon worcestershire sauce

    Instructions

    • Remove seeds from the pumpkin and rinse in coriander.
    • Salt water in a medium size pan and bring to a rapid boil. Add the raw pumpkin seeds and bring to a boil. Boiling the pumpkin seeds make for crunchier seeds. Using low heat, simmer for 10 minutes. Then drain and pat dry the pumpkin seeds. Leave to cool on baking sheet preferably overnight.
    • Preheat oven to 150 degree C (300 degree F).
    • In a small bowl, toss the pumpkin seeds with melted butter, worcestershire sauce, garlic salt and garlic powder.
    • Spread the pumpkin seeds out over the baking sheet in a single layer.
    • Bake in preheated oven for 50 - 55 minutes or until seeds are dry, lightly brown and crispy. Shake the baking sheet midway through and stir occasionally.
    • When lightly browned, remove baking sheet from the oven and let cool on a rack.
    • Sprinkle with a little sugar while the pumpkin seeds are still hot and mixed thoroughly.
    • Let the pumpkin seeds cool all the way down before eating or storing in an airtight container. Either crack to remove the inner seed or eat whole.

Enjoy!

Notes

Boil 1 cup of pumpkin seeds with 4 cups water and 2 tablespoons salt.
Keep an eye on the pumpkin seeds when toasting to make sure they are not over toasted.
    To roast pumpkin seeds: Crispy Toasted Pumpkin Seeds

First remove seeds from the pumpkin, clean and rinse them in a coriander.

  Crispy Toasted Pumpkin seeds

Add salt in a pot of water  and bring to a rapid boil.

 

Crispy Roasted Pumpkin seeds

Then add in the raw pumpkin seeds.

  Crispy Toasted Pumpkin seeds

Bring to a boil on medium high heat. Then on low heat, simmer for 20 minutes.

  Crispy Roasted Pumpkin seeds

Drain the pumpkin seeds.

  Crispy Roasted Pumpkin seeds

 Spread the drained pumpkin seeds in a single layer to dry on baking sheet, preferably overnight.

  Crispy Roasted Pumpkin seeds

 When about to roast the pumpkin seeds,  add melted butter in a small bowl.

  Crispy Roasted Pumpkin seeds

 Then add the worcestershire sauce.

  Crispy Roasted Pumpkin seeds

 Followed by garlic salt.

  Crispy Roasted Pumpkin seeds

And some garlic powder.

  Crispy Toasted Pumpkin Seeds

 Then add in the raw pumpkin seeds.

  Crispy Roasted Pumpkin seeds

Toss the pumpkin seeds in with the melted butter, worcestershire sauce, garlic salt and powder to mix well.

  Crispy Roasted Pumpkin seeds

 Then spread the pumpkin seeds out on a baking sheet in a single layer.

  Crispy Roasted Pumpkin seeds

 Preheat oven to 150 degree C ( 300 degree F ).

  Crispy Roasted Pumpkin seeds

Bake the pumpkin seeds in the preheated oven for 50 – 55 minutes, stirring occasionally.

  Crispy Roasted Pumpkin seeds

Shake the baking sheet midway through the baking and toast till pumpkin seeds are lightly browned and crispy, about 50 minutes.

  Crispy Toasted Pumpkin Seeds

Remove toasted pumpkin seeds from oven to cool on wire rack.

  Crispy Roasted Pumpkin seeds

Sprinkle with a little sugar while they are still hot.

  Crispy Roasted Pumpkin seeds

Let the pumpkin seeds cool completely before eating.

  Crispy Roasted Pumpkin seeds

 And you’re done!   These crispy toasted pumpkin seeds can be eaten whole or crack to remove the inner seed.

  Crispy Roasted Pumpkin seeds

 And they are so crunchy and full of flavour too.

  Crispy Toasted Pumpkin Seeds

 These crispy toasted pumpkin seeds make such a delicious healthy fall snack.

 

SO ….. ENJOY!

 

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