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roasted pumpkin seeds

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Roasted pumpkin seeds: The secret to making them perfect

The secret to crisp, addictively crunchy pumpkin seeds? Read on.

Want to know the secret to crisp, addictively crunchy roasted pumpkin seeds instead of leathery, chewy ones? Jill Lightner says the key is starting with dry seeds. Place them in a single layer on a baking sheet in the fridge for at least 12 hours before starting this recipe, she says. Also, if you clean them and store them washed but uncooked, they’ll keep a week in the fridge.

To find out how to cook the rest of the pumpkin, see  “Eat a Pumpkin!”

 

Roasted pumpkin seeds

Makes 2 cups

2 cups raw pumpkin seeds, thoroughly cleaned and dried overnight

4 tablespoons butter, melted

2 teaspoons Worcestershire sauce

1/4 teaspoon garlic powder

1/4 teaspoon salt, or to taste

 

In a bowl, combine the pumpkin seeds, butter, Worcestershire, garlic powder, and salt and stir with a wooden spoon or spatula to coat completely. Spread them on a rimmed baking sheet and bake for about 1 hour at 250 degrees, until they are toasted a deep brown, stirring every 15 minutes. Cool completely and serve. The seeds will keep in an airtight container at room temperature for up to 2 weeks.

 

From the book “Scraps, Peels and Stems: Recipes and Tips for Rethinking Food Waste at Home” by Jill Lightner (Skipstone Press)

 

More Halloween fun:

In-person Halloween events, 2020

Online Halloween events, 2020

How parents are reinventing Halloween for the COVID era