Everyone enjoys a good jack-o’-lantern in October, but don’t be so quick to toss those pumpkin seeds—also sometimes referred to as pepitas. With a few steps and some seasoning, they happen to be great for snacking. The trick is to make sure they’re completely dry before you toast them in a skillet.
You can toast or roast pumpkin seeds in your skillet on top of the stove for a tasty snack. They can be salted or spiced to suit your palate; we’ve listed some ideas in this recipe but feel free to customize beyond salt and pepper to your liking. The shells are edible and contain fiber. You can also use this method with other squash seeds, such as acorn squash and butternut squash.
And they probably could have gone on for longer, but I got annoyed.
They take a really long time and are kind of a pain, and the end result is the same as it always has been for me when I make them in the oven: mixed. Some are good, some are burnt, and some are squishy.
But, if you have 6 hours on your hands, and want to fool around with this, by all means—go for it.
After draining, I tossed the seeds into the crockpot —-I used a 6 quart—-and added the olive oil and salt. I stirred well and turned it to high.
For six hours, stirring every hour or so.
Hey! You can roast pumpkin seeds in the crockpot!
The kids like these. They munched on them all evening, and have requested a baggie packed in their lunches.
Low Calorie Crockpot Slow Cooker Recipes
but that doesn't mean that you should.
The idea is that the inner seed separates a bit from the outer shell resulting in a nice pop when you crunch them. I have issues with using the stove correctly (hence this crockpot thing) and probably over-cooked the seeds. They turned color.