Baked pumpkin seeds with salt
6 servings
35 minutes
Roasted pumpkin seeds with salt are a simple yet surprisingly tasty snack that comes from American cuisine. This recipe originates from the traditions of the autumn harvest when pumpkins are not only used for pies but their seeds are turned into a crunchy treat. Seeds soaked in salt and butter acquire a rich, slightly nutty flavor with a savory salty note. They are enjoyable to munch on while watching a movie or to add texture and aroma to salads and soups. They store perfectly in an airtight container, keeping their appetizing crunch. Roasted pumpkin seeds are not just food but a little pleasure that reminds of the warmth of home.
1
Extract seeds from raw pumpkin and rinse them in cold water, separating them from the fibers.
- Pumpkin: 1 piece
2
Boil 1 liter of water.
- Water: 1 l
3
Remove the pot from the heat, add salt to the boiling water, and put the pumpkin seeds in for 10 minutes.
- Salt: 0.1 glass
- Pumpkin: 1 piece
4
Drain the water from the pot and pour melted butter over the pumpkin seeds.
- Butter: 2 tablespoons
5
Mix the seeds while adding salt.
- Salt: 0.1 glass
6
Spread the seeds on a baking sheet or large pan and place in an oven preheated to 175 degrees for 30 minutes.
7
Seeds can be stored at room temperature in an airtight container.
