I learned how to roast pumpkin seeds from my mother, who learned it from her mother. They’re a wholesome, healthy snack and fun to make after you finish carving Halloween jack-o’-lanterns with the kids!
—MARGARET DRYE PLAINFIELD, NH
PREP: 20 MIN. + SOAKING • BAKE: 1 1/2 HOURS + COOLING • MAKES: 1 1/2 CUPS
2 cups fresh pumpkin seeds
1 teaspoon salt
1 tablespoon olive oil
3/4 teaspoon kosher or fine sea salt
1. Place seeds in a 1-qt. bowl; cover with water. Stir in salt; let stand, covered, overnight.
2. Preheat oven to 200°. Drain and rinse seeds; drain again and pat dry. Transfer to a 15x10x1-in. baking pan. Toss with oil and kosher salt; spread in a single layer.
3. Roast 1 1/2 to 1 3/4 hours or until the seeds are crisp and lightly browned, stirring occasionally. Cool completely. Store in an airtight container.