Sweet And Salty Roasted Pumpkin Seeds

1. 1

   Preheat oven to 350u00b0F.

2. 2

   Cut the pumpkins in half. Scoop seeds and pulp into a large bowl. Cover with water. Stir a bit with your hands. Most of the seeds will float to the top. With a slotted spoon, scoop seeds into a colander. Remove as many of the remaining seeds from the pulp as possible. Discard pulp. Rinse seeds.

3. 3

   Spread the seeds out on a dishtowel and then blot with a second dishtowel (don't use paper towels or you will be eating roasted paper). It's a bit time consuming because wet uncooked pumpkin seeds are very sticky. So put on your favorite song, take some deep breaths, and commit to at least 5 minutes of blotting and unsticking.

4. 4

   Spread dry seeds out on a sheet pan covered with a Silpat or parchment paper. Sprinkle seeds with salt, brown sugar, olive oil, vinegar, and vanilla. Toss with your fingers until seeds are evenly coated.

5. 5

   Place in the preheated oven. Check after 10 minutes. Stir. Make sure they're cooking evenly. Put back in the oven for a few more minutes. They take about 15 to 20 minutes. But keep an eye on them. They go from a lovely caramelized brown to black very quickly. Allow to cool on the sheet pan. Store in a jar at room temperature. They stay crispy for a few days.

* Per serving · 4 servings · Values may vary.

No additional tips available.