1/4 cup sea salt
fresh from the pumpkin pumpkin seeds
Preheat oven to 350. Place the pumpkin seeds in a large pot. Fill halfway with water. Add salt. Bring to a boil. Boil for 10 minutes. Drain. Sprinkle lightly with olive oil, more heavily with paprika. Stir to evenly distribute spice. Place in a single layer on a parchment lined cookie sheet and bake for 15 minutes. Stir the seeds then bake for an additional 5 minutes or until they no longer look wet are instead toasted and crunchy looking. Cool and serve.
This is my favorite way to make pumpkin seeds. Boiling them in salt water impregnates them with a light saltiness but doesn’t effect the texture at all. Smoked paprika adds a subtle hint of smoky sweetness which really works with the natural toasted seed flavor.