Salted Pumpkin Seeds

Salted Pumpkin Seeds Recipe from Mexico

Region / culture: Mexico | Preparation time: 10 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Salted pumpkin seeds are a delicious and nutritious snack that can be enjoyed year-round. These crunchy seeds are packed with flavor and are the perfect treat for any occasion.

History

Pumpkin seeds have been enjoyed for centuries, with evidence of their consumption dating back to ancient civilizations such as the Aztecs and Mayans. Salted pumpkin seeds have become a popular snack in many cultures around the world, known for their crunchy texture and savory taste.

Ingredients

2 cups of water
0.25 cups of salt
2 cups of pumpkin seeds

How to prepare

Use the seeds from a Halloween pumpkin.
In a saucepan, combine water and salt.
Cook and stir until the salt dissolves; let it cool.
Add the pumpkin seeds and let them soak overnight.
Thoroughly drain the seeds.
Pat the seeds dry with a paper towel.
Place the seeds on a cookie sheet.
Bake at 300°F (149°C) until the seeds are dry, approximately 1 hour.

Variations

Sweet and Spicy: Add a mixture of honey, cinnamon, and cayenne pepper to the pumpkin seeds before baking for a sweet and spicy flavor.
Garlic Parmesan: Toss the pumpkin seeds with garlic powder, grated Parmesan cheese, and olive oil before baking for a savory twist.

Cooking Tips & Tricks

Make sure to thoroughly drain and dry the pumpkin seeds before baking to ensure they become crispy.

- Experiment with different seasonings such as garlic powder, cayenne pepper, or smoked paprika for a unique flavor profile.

- Store the salted pumpkin seeds in an airtight container to maintain their freshness and crunchiness.

Serving Suggestions

Enjoy salted pumpkin seeds as a snack on their own, or sprinkle them over salads, soups, or yogurt for added crunch.

Cooking Techniques

Baking

Ingredient Substitutions

Use sea salt or Himalayan salt instead of regular table salt for a different flavor profile.

- Substitute pumpkin seeds with sunflower seeds or almonds for a different twist.

Make Ahead Tips

Salted pumpkin seeds can be made ahead of time and stored in an airtight container for up to a week.

Presentation Ideas

Serve salted pumpkin seeds in a decorative bowl or mason jar for a visually appealing snack.

Pairing Recommendations

Pair salted pumpkin seeds with a glass of cold beer or a cup of hot tea for a satisfying snack.

Storage and Reheating Instructions

Store salted pumpkin seeds in an airtight container at room temperature for up to a week. Reheat in the oven at 300°F (149°C) for a few minutes to restore their crunchiness.

Nutrition Information

Calories per serving

Each serving of salted pumpkin seeds contains approximately 160 calories.

Carbohydrates

Each serving of salted pumpkin seeds contains approximately 2 grams of carbohydrates.

Fats

Each serving of salted pumpkin seeds contains approximately 14 grams of fats.

Proteins

Each serving of salted pumpkin seeds contains approximately 7 grams of proteins.

Vitamins and minerals

Salted pumpkin seeds are a good source of magnesium, zinc, and iron.

Alergens

Pumpkin seeds are a common allergen and may cause allergic reactions in some individuals.

Summary

Salted pumpkin seeds are a nutritious snack that is high in fats and proteins, making them a great option for a quick energy boost.

Summary

Salted pumpkin seeds are a delicious and nutritious snack that is easy to make at home. With a crunchy texture and savory flavor, these seeds are the perfect treat for any occasion. Enjoy them on their own or use them to add a tasty crunch to your favorite dishes.

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was a crisp autumn day, and I had just finished carving pumpkins with my grandchildren. As we scooped out the slimy insides of the pumpkins, I remembered my own childhood, when my mother would always save the seeds to roast them later.

I decided to follow in her footsteps and try my hand at making roasted pumpkin seeds. I remembered a friend mentioning a recipe for salted pumpkin seeds that was a family favorite, so I gave her a call to ask for it.

She shared the recipe with me over the phone, and I quickly scribbled it down on a notepad. I gathered up the pumpkin seeds, rinsed them off, and laid them out on a baking sheet to dry overnight.

The next day, I preheated the oven and tossed the seeds with some melted butter and a generous amount of salt. As the seeds roasted in the oven, the house filled with the warm, comforting aroma of fall.

When they were done, I eagerly tasted one. The crunch of the seed, the buttery richness, and the hint of salt all combined to create a truly irresistible snack. I knew I had stumbled upon something special.

Since that day, salted pumpkin seeds have become a staple in my fall cooking repertoire. I make them every year when pumpkin season rolls around, and they never fail to bring back memories of that first batch I made with my grandchildren.

Over the years, I have tweaked the recipe to suit my tastes. Sometimes I add a sprinkle of cinnamon for a warm, spiced flavor. Other times, I toss in some cayenne pepper for a spicy kick. But no matter how I choose to season them, the simple pleasure of snacking on roasted pumpkin seeds always remains the same.

I have shared this recipe with friends and family, passing on the tradition of making salted pumpkin seeds to the next generation. It warms my heart to see my grandchildren now making them with their own children, just as I did with them all those years ago.

As I sit here in my kitchen, preparing another batch of salted pumpkin seeds, I am filled with gratitude for the simple joys that cooking can bring. The memories of discovering this recipe for the first time will always hold a special place in my heart, reminding me of the love and connection that food can create among family and friends. And as I pop a perfectly roasted seed into my mouth, I am reminded once again of the power of a shared meal to bring people together in joy and celebration.