How to Make Salted Pumpkin Seeds with Syracuse Salt Co.

Carving pumpkins? Don't toss the guts. That slimy mess inside holds little treasures (the seeds), and with a bit of care and the right salt, you can turn them into a crunchy snack that's way better than bagged.

What You'll Need

• Pumpkin seeds. From one or more pumpkins.
• Olive oil. Or another neutral oil.
• Salt City Flake. Our favorite finishing salt for crunch and purity. Kosher works well also.
• A rimmed baking sheet.
• Clean towels or paper towels.

Step-by-Step Guide

1. Scoop and separate. Cut open your pumpkin(s) and scoop out seeds and stringy innards. Pick seeds out by hand into a bowl.
2. Rinse and clean. Place the seeds in a colander and run under cold water. Rub to remove pulp. Some folks float the seeds to separate pulp from seed.
3. Par-boil in salt water (optional but recommended). Bring water and salt to a boil (about 2 cups water + 1 Tbsp salt per ½ cup seeds), then add seeds and simmer for 5 to 10 minutes. This seasons the seeds all the way through and helps the shells crisp better.
4. Dry thoroughly. Drain well. Pat seeds dry with towels or let air dry for a bit. Moisture ruins crispiness.
5. Oil and salt. Toss the dry seeds with just enough oil to coat lightly. Then sprinkle with Salt City Flake. You want a noticeable salt hit but not overwhelming.
6. Spread and roast. Preheat oven to about 350 °F (177 °C). Spread seeds out in one even layer on a baking sheet (use parchment if you like). Roast until golden and crunchy, stirring occasionally. Time depends on size of seeds, roughly 10 to 20+ minutes.
7. Cool and store. Let seeds cool fully. They crisp up more as they cool. Store in an airtight container.

Tips and Variations

• Finish with flake. Use Salt City Flake as your final touch. Flaky salt gives a clean, satisfying crunch on top of the roast.
• Try a flavored variety. Add Smoked Embers, Salina Citrus Chili, or any of our flavored salts. Watch the roasting toward the end, smaller seeds can go from golden to burnt fast.
• Keep some on hand. These make great snack toppers on salads, soups, or even mixed into granola.