Ingredients
2 cups/480 ml water
1 cup/140 g raw un-hulled pumpkin seeds, cleaned (See The Cook’s Notes)
1 Tbsp extra-virgin olive oil
1 tsp ground smoked sweet paprika
1 tsp ground coriander
1 tsp ground sumac
Instructions
- Preheat the oven to 375F/190C.
- Add the water and 1 Tbsp salt to a small saucepan and bring to a boil over medium-high heat. Add the pumpkin seeds to the boiling water and boil for 10 minutes. Drain the seeds through a fine-mesh sieve held over the kitchen sink. Transfer the seeds to a rimmed baking sheet.
- Drizzle the oil and sprinkle the paprika, coriander, and salt over the pumpkin seeds. Toss to coat well and bake in the preheated oven until the seeds turn golden brown and crisp, 25 to 30 minutes, rotating the sheet halfway through during cooking. Watch the seeds carefully after the first 8 minutes, smaller seeds will cook faster and will need to be removed. Some of the seeds might pop during roasting, this happens if they have a lot of moisture trapped inside. Remove the baking sheet, sprinkle the sumac, toss, and let the seeds cool to room temperature. Transfer to an airtight container and store for up to 1 month in the refrigerator or in the freezer for 3 months.
Notes
- It is much easier to remove the stringy materials from the pumpkin seeds if the seeds are kept in a large bowl filled with water. The strings will slide off much easier and won’t be sticky, and they’ll stay apart.
- Rinse the seeds with running tap water to ensure all the pumpkin flesh bits are gone.
- The cooking time in the oven will vary depending on the size of the seeds, with smaller-sized seeds cooking much faster than larger ones.
- This method will work for almost any type of pumpkin or melon seeds.
- The sumac is added after roasting because the higher temperatures will make it taste bitter.
