Spicy Roasted Squash or Pumpkin Seeds

The key to excellent home roasted pumpkin seeds is the brine. Spice is nice 🔥

Ingredients

Squash or Pumpkin Seeds (as many as you have)

Water

Salt (4 tablespoons per \frac{1}{2} cup of seeds)

3 tablespoons Rapeseed Oil (or other neutral oil like vegetable/canola)

1 teaspoon Garlic Powder

2 teaspoons Cayenne Powder (adjust to your preferred heat level)

Instructions

Rinse and Measure: Rinse the seeds thoroughly to remove any pulp. Measure the amount of seeds you have.

Brine: For every 1/2 cup of seeds, place them in a bowl and cover them with water. Add 4 tablespoons of salt for every 1/2 cup of seeds. Stir to dissolve the salt.

Rest: Let the seeds rest in the salt water brine for 8 hours or overnight.

Dry: Drain the seeds and pat them dry with a towel. Spread them out on a clean surface and allow them to dry overnight (or for at least 8 hours). They must be completely dry before roasting.

Season: Preheat your oven to 325°F (160°C). In a bowl, toss the dried seeds with the 3 tablespoons of rapeseed oil, 1 teaspoon of garlic powder, and 2 teaspoons of cayenne powder until they are evenly coated.

Bake: Spread the seasoned seeds in a single, even layer on a cookie sheet or baking pan.

Roast: Bake for about 20 minutes, stirring halfway through, until the seeds are golden brown and crunchy.

Cool: Allow the seeds to cool completely on the pan before serving or storing.