Salty Roasted Pumpkin Seeds

Salty Roasted Pumpkin Seeds

Ingredients

  • 1 1/2 cups pumpkin seeds
  • 2 tablespoons melted butter (or olive oil)
  • 2 teaspoon kosher salt

Directions

  1. 1.

    Preheat oven to 350°F.

  2. 2.

    Scoop out the inside of your pumpkin, and separate seeds from pulp. Don't worry if there's a little pulp left on the seeds when you roast them—it only adds flavor. Just remove the biggest pieces so that the seeds are easy to toss.

  3. 3.

    In a bowl, toss the seeds with the melted butter, coating thoroughly. Add salt and seasonings.

  4. 4.

    Spread seeds in one even layer across a greased baking sheet (or you can use a cookie sheet covered in aluminum foil).

  5. 5.

    Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds every so often while they're baking, so that they toast evenly.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: