Brined pumpkin seeds -- delicious!We don't normally get many (if any) trick-or-treaters out here in the boonies, but I always carve at least one pumpkin. Have to. Have to have the seeds. Have to have the seeds to roast them. Must have roasted pumpkin seeds. Some years I carve pumpkins that we've grown; this year we didn't grow pumpkins so I carved a couple brought home from the grocery store.
This year, for the first time, I tried brining the pumpkin seeds. I found the tip at apartment therapy. First, clean the seeds and place them in a saucepan. Then, for each cup of seeds, add two cups of water and 2 tablespoons of salt. Add a touch of olive oil. Bring to a boil and then simmer for 10 minutes.
After simmering, drain and toss with more olive oil and some spices if you like. I added a little sea salt and a generous sprinkling of curry powder. Mix and spread the seeds on a cookie sheet. Bake at 400 F. for about 25 minutes, checking and stirring the seeds periodically.
I also did a standard seed roasting to compare. (Mix cleaned seeds with olive oil, sea salt and hot curry powder. Roast at 300 F. for about 40 minutes.) The difference was subtle, but I think the brined seeds had a little more depth. And they weren't any harder to prepare.
These guys gave up their seeds for me.
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