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Pumpkin Seeds

Scoutmaster Oct 28, 2013 06:00 PM

Sounds simple enough, but they seem to elude me.

Anyone have a method and recipe for making them?

  1. k
    kmlmgm Oct 29, 2013 06:05 PM

    I soak them over night in a deep bowl filled with water. In the morning, most of the seeds have separated nicely from the pulp. I, too, coat with olive oil, butter or coconut oil, depending on the flavor I'm going for, toss with salt and spices, roast for about 25 minutes at 300 degrees, toss around on sheet again, roast for maybe 15 more minutes. I also did them in my crockpot a few times, just a little oil and salt, they came out great!

    1. t
      Ttrockwood Oct 28, 2013 07:47 PM

      This article says to boil them for ten min before roasting.... But i never have- and they have worked out fine. I like a lot of fresh pepper and smoked paprika and salt.
      http://food52.com/blog/8665-how-to-ma...

      1. ipsedixit Oct 28, 2013 06:46 PM

        You can just buy them ...

        1. tcamp Oct 28, 2013 06:40 PM

          Recipe, no. Method, yes. Remove from pumpkin and place into sink, bowl of water, or colander. Rinse, removing as much of the pulpy stuff as possible (but don't sweat a little pulp as it will bake off). Drain and place on a rimmed baking sheet. Toss with olive oil and spices of choice. Me, I go for smoked paprika, red pepper, curry powder, maybe tumeric, cumin, and garam masala. Also, S&P. Toast in a 350 degree oven until somewhat browned, tossing around with a spoon or spatula a couple of times.

          What problems are you encountering?

          3 Replies
          1. re: tcamp
            Scoutmaster Oct 28, 2013 06:56 PM

            They don't seem to have that overall crunch like the store bought ones. They're either chewy/leathery or over-done/over toasted tasting. I don't think I've ever tried such a high temperature as 450. It would also be nice to get that dusty saltiness. Soaking them in salt water didn't work.

            Thanks for mentioning not to get anal about cleaning them. That's always such a pain.

            1. re: Scoutmaster
              paulj Oct 28, 2013 07:49 PM

              There is an outer shell. Some eat them with the shell. Most without the shell come from Mexico.

              1. re: Scoutmaster
                a
                adirunner Oct 29, 2013 05:15 PM

                I boiled mine for about ten minutes before drying and roasting, and I finally achieved that store bought crunch. I can't recall where I read that tip, but it worked!

            2. d
              DrMag Oct 28, 2013 06:38 PM

              PIck off what "goop" you can and give the seeds a quick rinse (but I don't get fanatic about getting every bit off). Toss the seeds with a bit of oil, S&P, spices of your choice. I like smoked paprika, but you can go a lot of ways with this. Roast in oven on baking sheet at 450 for about 10 min, stirring a couple times, take them out when you hear popping, or they are nice and crispy when you taste. My kids like these so much that I have to buy bulk squash seeds and roast them!

              1 Reply
              1. re: DrMag
                tcamp Oct 28, 2013 06:43 PM

                Hah, we posted at the same time and seem to have a similar approach, if a different cooking temp.

                But where do you buy bulk squash seeds?

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