Roasted Pumpkin Seeds
User Reviews
5
Roasted Pumpkin Seeds
Description
This recipe for Roasted Pumpkin Seeds starts with fresh seeds scooped from a pumpkin, cleaned and floated in cold water to remove debris. Boiling the seeds briefly in salted water fosters tenderness while reducing bitterness. After thorough drying, the seeds are tossed evenly with olive oil and a mix of salt, chili powder, garlic powder, curry powder, cayenne pepper, and cinnamon for a complex flavor blend.
Baking the seeds at 350°F until fragrant and golden, stirring occasionally, helps develop a crunchy texture that highlights the toasted spices. The seasoning mix balances heat from chili and cayenne with warmth from curry and cinnamon, lending depth to the finished seeds.
These roasted pumpkin seeds are suitable as a wholesome snack or salad topping. They can be served warm or cooled, offering a satisfying crunch and vibrant spice notes that complement the natural nuttiness of pumpkin seeds.
Ingredients
- 2 cups pumpkin seeds raw
- 2 teaspoons salt plus more for serving, fine sea salt
- 2 teaspoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon curry powder
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper and set it aside.
- Fill a medium saucepan with about 2 cups of water and stir in about 2 teaspoons salt. Place on medium-high heat and bring to a boil.
- In the meantime, scoop the seeds from a fresh pumpkin and add them to a bowl filled with cold water. Stir them until they are clean and begin to float. Discard the bad or tiny ones.
- Add the cleaned seeds to the boiling water, reduce the heat to medium and simmer for 5 minutes.
- Drain them in a colander and discard and remaining pumpkin flesh attached to them.
- Scatter them onto clean dishcloths or paper towels and pat them VERY dry.
- After drying them well, transfer them onto the prepared baking sheet.
- Add the oil, spices, and seasonings and toss well until combined and evenly coated. Spread them into one layer.
- Bake in the preheated oven, stirring them at least once or twice, until fragrant, crunchy, and golden around the edges, about 15 to 25 minutes, depending on how large the seeds are.
- Remove from oven, sprinkle immediately with more fine salt if desired, let them cool before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 8g | 3% |
| Protein | 20g | 40% |
| Fat | 36g | 55% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Sodium | 2347mg | 98% |
| Potassium | 558mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 364IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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