As much as I love the candy and the fireworks and the costumes, my secret Halloween passion is the pumpkin seeds. I can’t get enough of them and I have the secret to getting perfect pumpkin seeds every single time.
Fact, when I go to the pumpkin patch and search for the perfect pumpkins for the house, I am not really looking at the shape or even imagining what I can carve into it. I am looking for a nice, mature, dark and heavy pumpkin that is packed full of plump and perfect seeds. I has taken me years of experience but I think that I have finally figured out what to look for and this year I was rewarded with a bowl full of them.
The only real aggravation with all of this is trying to get everyone else around the carving table to pick the seeds out of the pumpkin gusts as they go. In all fairness, they never listen to me around my table and so I am left with bowls of pumpkin guts for me to pick through diligently to get every last one. It it is imperative that you get every single one!
So what makes a good roasted pumpkin seed? It has to be salty (pretty salty) and I like it to have a little smoke and an intense savouriness that only comes from a ton of garlic. A little heat is nice but not necessary and they need to be crispy enough that you can go ahead and eat the whole thing (in handfuls). I have heard a bizarre rumour that some people actually just eat the insides like a sunflower seed but seriously… who has that much time? Not me. It all goes in.
Now that Halloween is over, I sit here with a nice hot cup of tea and a bowl of seeds. Not too big bowl mind you because like every year, I am rationing them. There are only a few things left in this world that are truly seasonal. Pumpkin seeds are one of them (followed closely by the eggnog latte).
Take the time, get your hands slimy and treat yourself to the ultimate in salty snack!
Perfect Pumpkin Seeds
The perfect salty treat for a fall night.
- 4 cups pumpkin seeds with as much as the goo removed as possible (I do not rinse them)
- 1 - 1.5 tablespoons of salt
- 1 tsp granulated garlic
- 1/2 tsp white pepper
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 2 tbsp olive oil
- Preheat your oven to 375
- Combine all of the ingredients in a bowl.
- Spread the seeds onto parchment paper on a baking sheet in a single layer ( this amount takes a couple of cookie sheets)
- Bake for 15 minutes.
- Remove from the oven, give them a toss and put them back in for another 10 minutes,
- When the seeds are ready, they will be a golden brown and very crispy.
- Let them cool completely and back them away in an airtight container.
- Once the seeds are ready, hide them. You did the work, you deserve to enjoy them in peace.
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