Now that Fall decorations are coming to a close, you can toss those pumpkins, but save the seeds…or buy a bag of raw seeds from the grocery store! I’m fascinated with seasonal benefits of food, and how Fall gourds are nutritionally packed to ward off colds and seasonal illness. Pumpkin seeds are said to be dietary powerhouses as they contain good amounts of essential minerals like copper, manganese, potassium, calcium, iron, magnesium, zinc and selenium.
Click here for a fact link to Mike Adams, The Health Ranger, and what his research says about pumpkins.
Sound Recording of Crackling Seeds
These seeds were recorded immediately after being removed from my oven. Here’s 12 seconds of Crackling Pumpkin Seeds to let you know what you’re in for…
Spicy Toasted Pumpkin Seeds
1. Preheat oven to 400º
2. 4 cups water to 1 cup seeds (to toast seeds they must be raw, fresh from the pumpkin or packaged raw seeds from any natural grocery store)
3. Add 2 tablespoons salt.
(That’s the ratio: 4 cups water to 1 cup seed to 2 TBSP salt. Double or triple if you like)
4. Bring to a high boil, then low boil for 10 minutes.
5. Drain through a strainer, but DO NOT RINSE, you want the salty flavor.
6. In a medium bowl add:
- 1 tablespoon vegetable oil (I use coconut oil because it stands up to high heat)
- 1/2 teaspoon salt (I use Himalayan or Redmond Brand Real Salt)
- 1/2 teaspoon chipotle
- 1/8 tsp cayenne pepper
7. Toss seeds to fully cover with spice and oil
8. Line a sheet pan with parchment paper and spread seasoned seeds evenly.
9. Roast 20 minutes at 400º. Watch the seeds that they do not burn or brown too much.
NOTE: When using strong spices, like chipotle and cayenne, stay in the measurements of 1/2 to 1 teaspoon.
ANOTHER NOTE: As you can see from the video, I like seeds toasted crunchy. The seeds in the video were toasted/roasted at 400º for the full 20 minutes. If you don’t like them this dark, begin to watch them at about 12 minutes, and take them out when they’re to your liking.