The following is a PSA announcement:
DO NOT THROW AWAY THOSE PUMPKIN SEEDS!
Pumpkin season is in full swing. And whether you’re using that pumpkin to make soup, bread, cheesecake, or curry, one thing is for sure, you’ve probably been ending up with lots of seeds than you know what to do with. The answer–Roast them!
Did you know that 1 cup of pumpkin seeds contains about 12 grams of fiber? That’s ridiculous! Not only are these pumpkin seeds tasty, they make a great on-the-go snack when you’re on the run. Pack a bag and carry it in your purse, keep some at your desk and snack on them throughout your day. They’ll curb your hunger and keep you from gravitating towards that tray of holiday cookies that’s been staring at you from the office break room.
How to Roast Pumpkin Seeds in 3 Easy Steps:
1. Clean them.
Get rid of all the stringy flesh that clings to the seeds.
2. Boil them.
Boil your seeds in salted water, using about 1 tsp of salt per 1 cup of pumpkin seeds.
3. Roast them.
Spread the seeds out on a baking sheet and roast at 250F for about an hour (tossing the seeds every 20 minutes). For larger seeds, this may take longer. The idea is to slow roast the pumpkin seeds to dry them out and really bring out the unique toasty and nutty flavor. Remove from the oven and cool.
Boiling the seeds in salted water really allows the salt to penetrate the seeds throughout. So that once they are roasted, you can enjoy them just like that, crunchy and salty.
You can also get creative by jazzing them up by tossing them in some olive oil and your favorite spices before throwing them in the oven. Add some black pepper and rosemary, for nice savory take on these seeds.
Of course, you probably know by now that I am obsessed with pumpkin spice. I’ve been trying to find ways to put it into just about everything. Maybe it’s because this is the only season where I can whip it out of my pantry and put it to good use. Therefore, I came up with these Sugar and Spice Roasted Pumpkin Seeds, which are candied in a mixture of brown sugar, sea salt and pumpkin spice.
This method involves caramelizing the sugar in a skillet which forms a crunchy brittle-like coating on the seeds. When working with caramelized sugar, it is important to be very careful, as sugar only melts at extremely high temperatures and does so very quickly. Therefore, you will need to bring your mis-en-place A-game and have all of your ingredients set up and readily available before you begin the process.
Sugar and Spice Roasted Pumpkin Seeds
Adapted from Martha Stewart
Eat these candied pumpkin seeds by the handful as a tasty snack, mix it in with your favorite granola, or enjoy as a sweet and salty salad topper!
1 cup pumpkin seeds
1 tsp salt
2 cups water
¼ tsp pumpkin spice
2 Tbsp+1 Tbsp brown sugar
1 Tbsp+1 Tbsp granulated sugar
¼ tsp coarse sea salt (optional)
2 tsp canola oil
Preheat oven to 250F. Bring water to a boil, then add pumpkin seeds and salt. Boil for about 10 minutes. Drain pumpkin seeds. Line a baking sheet with parchment paper and spread pumpkin seeds in an even layer. Roast for about 1 hour, stirring every 20 minutes until dry and crunchy. (Larger pumpkin seeds will take longer, mine took about 1 hr 30 minutes.) Let cool.
In a large bowl, combine pumpkin spice, 2 Tbsp brown sugar, 1 Tbsp granulated sugar and coarse sea salt. In a small bowl, combine remaining 1 Tbsp brown sugar and 1 Tbsp granulated sugar. In a small pan, heat canola oil on high heat. Add pumpkin seeds and evenly sprinkle brown sugar and granulated sugar mixture over the top. Stir to combine and evenly coat the seeds. Continue to stir the mixture until the sugar starts to caramelize. Remove from heat and drain pumpkin seeds from the oil using a slotted spoon. Transfer hot seeds to spice-sugar mixture and toss to evenly coat all seeds. Let cool.