Roasted Pumpkin Seeds - Master
Scrape seeds out of pumpkin. Place in large bowl -- seeds,
membranes and all. Fill bowl with water. Swish around until
membranes sink and seeds float. Skim seeds out with a sieve. If
seeds not completely free of membrane, repeat water wash. It's OK
if a bit of membrane remains. It will burn off during
Get the wet out
Before oven-roasting, dry out seeds. May air-dry on a baking
sheet for several hours.
Quick dry method: Set seeds on paper towels; you might have to
do this in batches. Microwave 4 minutes on power of TWO (20%
power). Stir; microwave 3 minutes more on power of TWO. Seeds may
be a bit damp, which is fine.
May proceed to oven-roasting, or do a salt
Salt infusion option:
Soak clean seeds in heavily salted water overnight,
refrigerated. Use ½ cup salt to 4 cups water. Drain and proceed
with next step.
Pre-season the pumpkin seeds, basic
To each cup of seeds, mix with ¼ cup olive oil and ½ teaspoon
salt. Add ground black pepper to taste. May add choice of "during
roasting option" below.
Transfer pumpkin seeds to an ungreased baking
Slow-roast 30 minutes to 1 hour, checking to see when they're
golden brown. A few may pop. Slide into a serving bowl.
During roasting option:
Mixture of pimento and salt, for a smoky taste
Mixture of sugar and cinnamon for a sweetish taste
Five-spice and brown sugar
Old Bay seasoning and pinch of garlic powder
After roasting option, while still
Finely grated Parmesan
Plain chili powder
Splash of Tabasco or Worcestershire
Curry powder and pinch of dry mustard