Toasted Soy Sauce Pumpkin Seeds

I have an endearing childhood memory of my mom toasting pumpkin seeds in the oven every fall. I looked forward to the salty, pumpkin seeds treat. To me, it was better than candy. Mom used a simple soy sauce recipe mixture to coat the seeds before toasting. I would like to share it with you.

As much as I adored eating the toasted pumpkin seeds, I did not like that, I had to pitch in to help clean the fibers from the fresh, slippery seeds. It was almost impossible to get a grasp on a seed, never mind try to pull the fibers from it. I generally spent more time picking seeds off the floor after they zinged out of my fingers.

In later years, when I toasted pumpkin seeds with my daughters, I cleaned them the best I could and placed the seeds on a cookie sheet to dry for 24 hours. It was easier to pick the rest of the fiber off the dry seeds the next day.

Spicy Pumpkin Seeds

Keep in mind, my mom's recipe is outdated, but yummy all the same. Today, almost everyone likes spicy everything, including me. You can toast pumpkin seeds using a number of spices like Cajun or cayenne pepper. Use your imagination.

If you decide to toast the seeds with spices, simply spray the dry seeds (on a cookie sheet) with a cooking spray. Sprinkle with your spice of choice, and bake in a 250-degree oven for about an hour. Be sure to turn seeds every 10-15 minutes. Pumpkin seeds are done when golden brown.

Toasted Pumpkin Seeds - 1 Cup Serving

*1 cup fresh pumpkin seeds

*1 tablespoon melted butter

*1 tablespoon vegetable oil

*1 teaspoon soy sauce

*1/4 teaspoon sea salt

Note: Unless you love salt, there is no need to add more that the ¼ teaspoon. The soy sauce and butter make the seeds quite salty.

Directions

Preheat oven to 350 degrees. In a mixing bowl, combine melted butter, oil and soy sauce. Mix well. Add the pumpkin seeds. Blend gently until all seeds are coated with mixture. Spread the seeds on a cookie sheet. Sprinkle with salt. Bake for about 30 minutes. Stir seeds occasionally. Seeds are ready when golden brown.

Storing and Using Toasted Pumpkin Seeds

Store toasted pumpkin seeds in an airtight container. Some claim you can keep them this way for a couple months. I have no experience with that amount of time. A month is OK with me. For added flavor zing, toss leftover toasted pumpkin seeds in fall soup recipes. Remove the seeds before serving.

Sources:

Personal Experience