Crackling Pumpkin Seeds
Crispy, savory and bursting with flavor, Crackling Pumpkin Seeds are the perfect Fall snack that literally crackle when you remove them from the oven. Crunchy, savory, and very addictive, we serve these on Halloween night, but they’re delicious whenever pumpkins are in season!
Elements
1 LARGE CARVING PUMPKIN, FOR THE SEEDS (2 CUPS SEEDS NEEDED)
2 TABLESPOONS SALTED BUTTER, MELTED
1/4 CUP LESS SODIUM SOY SAUCE
2 TABLESPOONS ALESSI® BALSAMIC VINEGAR
1 TEASPOON SEA SALT
Directions
Cut open and scoop out the seeds of the carving pumpkin.
Place the seeds into a large mixing bowl.
Fill the bowl 3/4 full with water; the seeds will float to the top.
Using your hands, separate the pumpkin pulp and fibrous strands from the seeds.
Using your hands in a cupping motion, scoop the seeds out of the water and into a large colander.
Preheat a convection or conventional oven to 300°F (150°C).
Allow the seeds to drain for 5 minutes, and place the seeds on the basket of a convection oven or a roasting basket placed on a parchment-lined baking sheet.
Place the seeds into the convection or conventional oven and warm/dry out for 1 hour; seeds should be very dry.
Place the dry seeds into a gallon silicone reusable bag; add the butter, soy sauce, balsamic vinegar, and sea salt.
Seal the bag and shake to coat the seeds.
Place the bag into the refrigerator for 1-6 hours; 24 hours is ideal.
Preheat the oven to 350°F (176°C).
Pour the seeds onto a silpat-lined baking sheet and roast for 20-30 minutes until golden.
When removed from the oven, you’ll hear the seeds crackling.