📝 About This Recipe
Nothing captures the nostalgic magic of a crisp Halloween evening like the aroma of freshly toasted pumpkin seeds wafting from the oven. This recipe transforms the humble 'guts' of your Jack-o'-lantern into a gourmet, crunchy snack featuring a sophisticated balance of smoky paprika, savory garlic, and a hint of warm cinnamon. These seeds are double-dried and slow-roasted to ensure a shattering crunch that puts store-bought snacks to shame.
🥗 Ingredients
The Seeds
- 2 cups Fresh Pumpkin Seeds (scooped from a carving or sugar pumpkin)
- 4 cups Water (for boiling)
- 1 tablespoon Sea Salt (for the brining water)
The Flavor Base
- 2 tablespoons Unsalted Butter (melted; may substitute with olive oil)
- 1 teaspoon Worcestershire Sauce (adds deep umami flavor)
- 1 teaspoon Maple Syrup (for a hint of autumnal sweetness)
The Spice Blend
- 1/2 teaspoon Smoked Paprika (provides a subtle wood-fired aroma)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/8 teaspoon Ground Cinnamon (the secret ingredient for warmth)
- 1 pinch Cayenne Pepper (optional, for a tiny kick)
- 1/2 teaspoon Fine Sea Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). A lower temperature is key to drying the seeds out thoroughly without burning the delicate outer shells.
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2
Scoop the seeds from the pumpkin. Place them in a large bowl of cold water and use your fingers to separate the seeds from the stringy orange pulp; the seeds will float to the top while the pulp sinks.
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3
Drain the seeds in a colander and give them a final rinse under cold running water to ensure all sticky residue is removed.
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4
In a medium saucepan, bring 4 cups of water and 1 tablespoon of sea salt to a boil. Add the cleaned seeds and simmer for 10 minutes. This 'brining' step seasons the inside of the shell and helps make them easier to digest.
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5
Drain the seeds again and spread them out in a single layer on a clean kitchen towel or paper towels. Pat them very dry; any residual moisture will cause them to steam rather than crisp.
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6
In a small bowl, whisk together the melted butter, Worcestershire sauce, and maple syrup until well combined.
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7
In a separate tiny bowl, mix the smoked paprika, garlic powder, onion powder, cinnamon, cayenne, sea salt, and black pepper.
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8
Transfer the dry seeds to a large mixing bowl. Drizzle with the butter mixture and toss thoroughly to coat every seed.
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9
Sprinkle the spice blend over the seeds and toss again until the seasoning is evenly distributed.
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10
Spread the seeds in a single, even layer on a large rimmed baking sheet lined with parchment paper. Do not overcrowd the pan.
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11
Place the baking sheet in the oven and roast for 40-45 minutes. Every 15 minutes, use a spatula to stir and toss the seeds to ensure even browning.
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12
Begin checking for doneness at the 35-minute mark. The seeds are ready when they are golden brown, fragrant, and sound 'hollow' when moved around the pan.
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13
Remove from the oven and let the seeds cool completely on the baking sheet. They will continue to crisp up as they cool.
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14
Once cooled, taste and add a tiny extra pinch of sea salt if desired before serving.
💡 Chef's Tips
The most important rule: make sure the seeds are bone-dry before adding oil or spices; moisture is the enemy of crunch. Boiling the seeds in salted water first ensures the salt flavor penetrates the shell, not just the surface. If you prefer a vegan version, substitute the butter with avocado oil and use a vegan-friendly Worcestershire sauce. Don't discard the smaller seeds; they often become the crunchiest and most flavorful bits in the batch. Store leftovers in an airtight glass jar for up to two weeks to maintain peak freshness.
🍽️ Serving Suggestions
Serve warm in a wooden bowl as a festive snack during a Halloween movie marathon. Sprinkle over a creamy roasted butternut squash soup for a delightful textural contrast. Add them to a seasonal salad featuring kale, roasted beets, and goat cheese. Pair with a spiced apple cider or a robust pumpkin ale to lean into the autumn flavors. Mix with dried cranberries and dark chocolate chips for a custom Halloween trail mix.