Ingredients:

  • 2 cups (150g) fresh pumpkin seeds, cleaned of pulp
  • 4 cups water
  • 2 tbsp sea salt
  • 1.5 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp cumin
  • 1 tbsp brown sugar

Instructions:

  1. Rinse pumpkin seeds in a colander under cold water, rubbing them together to remove stringy pulp. Bring 4 cups of water and 2 tbsp of salt to a boil in a medium saucepan. Add seeds and simmer for 10 minutes. Drain and pat thoroughly dry with a clean kitchen towel.
  2. In a large mixing bowl, whisk together the olive oil, smoked paprika, cayenne pepper, garlic powder, cumin, and brown sugar. Toss the dried seeds into the mixture until evenly coated in a velvety layer of spices.
  3. Preheat oven to 300°F (150°C). Spread seeds in a single layer on a parchment-lined rimmed baking sheet. Roast for 40 to 50 minutes, stirring every 15 minutes, until seeds are fragrant, deep golden brown, and shatter when bitten.