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 & Separate
   Cut open your pumpkin(s) and scoop out seeds and stringy innards. Pick seeds out by hand into a bowl.

2. Rinse & 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. (Optional but recommended) Par-boil in Salt Water
   Bring water + salt to a boil (e.g. ~2 cups water + 1 Tbsp salt per ½ cup seeds), then add seeds and simmer ~5–10 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 & 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 & Roast
   Preheat oven to ~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 — ~10 to 20+ minutes. 

7. Cool & Store
   Let seeds cool fully (they crisp up more as they cool). Store in an airtight container.

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Tips & Variations

• Use Salt City Flake as your final touch — flaky salt gives a clean, satisfying crunch on top of the roast.

• If you like flavored versions, add Smoking Embers, Salina Citrus or your favorite Variety. Watch the roasting toward the end — smaller seeds can go from golden to burnt fast.

• These make great snack toppers: on salads, soups, or even mixed into granola.