I seriously LIVE for these. Halloween to me is not about dressing up, trick or treating, candy, haunted houses. Nope, it’s all about the seeds my friends.
The family is hooked as well and a batch of roasted pumpkin seeds will last a day, if that. I suppose there are far worse things to be addicted to. Perhaps it’s a blessing they come around but once a year.
Either way, should you find yourself in the carving mode this week here is my ultra simple and foolproof method for roasted pumpkin seeds.
~PERFECTLY ROASTED PUMPKIN SEEDS~
- Seeds from about 2 large pumpkins, separated from flesh
- Olive oil
- Kosher Salt
- Cayenne Pepper
- 1 large sheet pan
Place seeds in a large bowl and cover with water. Swish around a few times to remove any excess pulp. Drain. Spread seeds out on sheet pan in one layer (using two pans if necessary). Pat dry with paper towels. Leave at room temperature, uncovered, for 24 hours, tossing occasionally.
Preheat oven to 350 degrees. Transfer seeds to a large mixing bowl. Drizzle with a little olive oil then sprinkle with salt and a few pinches of cayenne pepper. Gently combine with your hands.
Transfer seeds back to the sheet pan. Place in the center rack in the oven and bake for 25 minutes. Remove from oven and stir. Return to oven and continue to roast and stir about every 5 minutes until just golden (my seeds usually take about 40 minutes in total, but all ovens vary so best to just check on them every couple minutes).
Remove from oven and let cool slightly then devour.