Posted by Sukma Prawitasari on 5:25 AM
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1-2 cups fresh pumpkin seeds (approx. seeds from one medium pumpkin), cleaned
1-2 tsps Kosher salt
1 Tbsp olive oil
1 tsp sweet or Hungarian paprika
1/2 tsp smoked paprika
1/2 tsp garlic powder
Dash of cayenne pepper
Preheat oven to 400 F. Line a baking sheet with parchment paper or foil.
In a medium saucepan or pot, bring pumpkin seeds, water and salt to a boil -- approximately 2 cups water for every 1/2 cup pumpkin seeds and 1/2 tsp salt for every cup of water. (See notes). Bring to a boil, simmer for 10 minutes, drain and discard water.
Arrange seeds in a single layer on the prepared baking sheet. If there is not enough room, prepare a second sheet or roast in batches.
Combine dry ingredients in a small bowl. Sprinkle spice mixture over the seeds and roast for 20-25 minutes or until seeds are golden brown and fragrant, stirring once or twice halfway through.
Allow seeds to cool slightly (5-10 minutes) and enjoy! Store in an airtight container for up to 4 days.