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Toasted pumpkin seeds



  • 1 cup water
  • 1 1/2 teaspoon salt
  • 2 teaspoon olive oil for every 1 1/2 cups of seeds


Baking Directions:

Clean the pumpkin seeds by placing them in a colander under lukewarm running water.

To enhance the flavor, allow some of the pulp to remain.

Dissolve salt in warm water at a ratio of 1 1/2 teaspoons of salt per cup of water.

You will need enough of the salt water to cover the pumpkin seeds.

Soak the seeds in salty water for about 8 hours and then drain them in a paper towel.

Soaking the seeds in salt water is optional.

If you are sensitive to salt, skip this step or reduce the amount of salt used.

Place seeds in a bowl and drizzle with olive oil.

Toss until seeds are lightly coated.

Spread the seeds evenly on a baking sheet and place in a preheated 300-degree oven.

Roast the seeds for about 45 minutes, stirring frequently, until crisp and golden brown.