Print

The BEST Toasted Pumpkin Seeds Recipe

The key to making the absolute best toasted pumpkin seeds? Boiling them before roasting! We make several batches of these every year and they are one of the kids' favorite treats! The key to making the absolute best toasted pumpkin seeds? Boiling them before roasting! We make several batches of these every year and they are one of the kids' favorite treats! 

Course Snack
Cuisine American
Keyword boiled, roasted, sweet, toasted
Prep Time 15 minutes
Cook Time 30 minutes
drying time 8 hours
Servings 6
Calories 371 kcal

Ingredients

  • Seeds from 2 large pumpkins
  • sea salt
  • olive oil
  • sugar

Instructions

  1. Rinse seeds and place in a medium pan. Fill with salt water and boil for 12 minutes.

  2. Strain seeds in a colander and spread seeds on a cookie sheet, lined with paper towels, overnight. You can bake instead of waiting overnight, but they are much crunchier if you wait.

  3. Preheat oven to 375 degrees. Drizzle seeds lightly with olive oil and sea salt. Toss lightly. Roast in oven for 20-30 minutes, stirring every 10 minutes until golden brown. Sprinkle with sugar (about 1T).

Recipe Notes

You can let them dry for a few hours if you really don't want to wait overnight, but if you can stand to wait they really are better and crunchier!

Serving size calculated for 1/2 c. of toasted seeds.