Soak your pumpkin seeds to get the perfect texture after roasting them with your favorite spice.
By Robin Runner
Pumpkin seeds never last long in my house. This recipe can be adjusted to sub out the smoked paprika to your favorite spice but the cooking technique remains the same. I soak my nuts to help them become easily digestible and thought I could try that with these. It worked and they turned out perfectly.
- Pumpkin seeds
- Smoked paprika
- Olive oil
- Preheat your oven to 325 degrees.
- First you need to clean the seeds from the stringy pumpkin pulp inside. I know there is just no easy way around this and it’s super fun with just one hand as my other hand has a cast on it for my finger. Clean and rinse them really well.
- Then in a large bowl add the seeds and fill with water to cover. I add about 1 tablespoon of salt and mix. Let them sit for about 10 minutes. Once that’s over, pour the water and seeds into a saucepan on your stove and bring to a boil – reduce the heat and let cook for about 8 more minutes. Once done, pour through a fine mesh strainer and then dump the seeds onto a clean kitchen towel. Rub them dry – the seeds will stick to your towel but just pull them off.
- Oil your baking sheet so they don’t stick and add the seeds. Sprinkle with smoked paprika and some salt. No exact measurements required. Toss them so they coat with the spice/oil and then place in the oven. Bake for 12 minutes. Remove and toss and place back in for an additional 8-10 minutes. Once lightly browned, remove and serve!