I know you’re all thinking it, so I’ll just come out and say it: “Chris, you’re about 3 to 4 weeks late on this post!” And at this point I begin to think of a good excuse, and immediately realize I don’t have one. Oops.
At this point, Halloween is over, as is the pumpkin harvest here in Northern Utah. This probably means that most of you have either 1) already cooked up your pumpkin seeds, 2) thrown your pumpkin seeds away, or 3) left them in your fridge and they’re covered with a gooey white film and molding. Gross. I can testify that you don’t want to eat your seeds if there is a goobery white film on them.
I do know, however, that at different times of the year you can still buy bagged, uncooked pumpkin seeds in the grocery stores, though they’re mighty expensive. So I suppose there’s still a reason to create this blog entry. *Patting myself on the back.*
Note: This post used to contain the BBQ & Spice Pumpkin Seed Recipe as well. I’ve since split them into two separate posts for easier reading and sharing.
Classic Butter and Worcestershire Sauce Pumpkin Seeds
Begin by choosing a couple of nice pumpkins that are ripe and ready for carving. Once you have them, take your knife to ’em and gut them out.
Or you could let them gut themselves…
My pumpkin had a lot of guts…
Separate the seeds from the the other pumpkin innards and wash them clean. I found they’re easier to clean if you put them in a big bowl full of water and rub them around in your fingers for a bit to loosen the stringy orange pumpkin guts. Guts. Guts. I like that word. Guts.
Dissolve 1 tablespoon salt into 2 cups boiling water and then add 2 cups pumpkin seeds. Boil for 10 minutes.
Spread your seeds out to dry on a cookie sheet lined with a non-fuzzy towel or wax paper. DO NOT USE A PAPER TOWEL. If you use a paper towel you will end up cursing under your breath for the next 5 hours while you pick the paper towel off the dried seeds. This is a mistake that you’ll only make once, trust me. Allow the seeds to dry for a couple hours in a warm area. If you’re an impatient person, you can use a hair dryer. But don’t use a clothes dryer. That’s a bad idea.
Every once in a while turn them over so they dry more evenly. They don’t have to be completely dry to continue, just mostly dry. However, the more dry your pumpkin seeds are, the less time they have to bake.
While the seeds are drying, and just before you’re ready to work with them again, create the sauce. This particular one has a lot of memories for me. It’s the recipe my mom always used to make when I was a patojo.
Once they’re dry enough (it’s all relative, right?) Preheat your oven to 250°F, and mix the seeds together with the sauce. Spread them evenly onto an ungreased cookie sheet.
Bake for 1 – 2 hours or until golden brown and crispy; pull them out of the oven and flip every 15/20 minutes for even baking. I also eat a couple seeds each time. If they’re bitter or sour, then they’re not done. If you dried your seeds completely, then you may only need to bake them for 20-30 minutes.
Once the seeds are done baking, pull them out and enjoy! I eat my seeds with the shell. No need to crack these little morsels open.
That’s pretty much all there is to it! Pumpkin seeds are really easy to make, they’re just time consuming, so don’t start this late at night. I should probably post this warning at the beginning of the post… nah. You read to the end before starting, right?
This recipe is tried, true, and delicious! If you like it, or want to save it for later, please share with this pinnable image.