The spicy pumpkin roast left me with some beautiful pearly white pumpkin seeds, perfect for roasting and nibbling on for a snack or salty fix.Typically, roasted pumpkin seeds are tossed in some salt and oil before roasting, but I adapted this recipe using the method suggested by 52 kitchen adventures, which requires boiling the seeds in salted water before roasting. This latter method keeps the salt really stuck on the seeds, whereas the former method tends to let the salt easily fall off.
1/2 cup pumpkin seeds
1 Tbsp salt
2 cups water
1 Tbsp olive oil
Rinse the seeds, removing as much of pumpkin flesh as possible.
Measure your seeds. For every half cup of seeds, add 2 cups of water to a medium saucepan.
Add a tablespoon of salt for every 2 cups of water.
Add seeds to salted water and bring to a boil.
Simmer for 10 minutes, then remove from heat and drain.
Spread olive oil across a baking sheet and spread seeds on top in a single layer.
Bake for 10-20 minutes (until seeds begin to brown).
Remove from oven and let cool.
Eat whole or crack and eat just the inner seed.