This Garlic Parmesan Pumpkin Seeds Snack delivers a crisp, savory bite with an even golden finish and clean garlic flavor—no leathery centers or burnt cheese. The method uses a brief salted simmer to season to the core, a thorough drying step for consistent browning, and a controlled roast at 160°C / 325°F so the garlic and Parmesan toast without scorching. Follow the precise times and ratios below; the result is a reliably crunchy, aromatic snack that holds well for days.
Ingredients & Measurements
- Yield: about 2 cups (280 g) roasted seeds; 8 servings (¼ cup each)
- 300 g (2 cups) raw pumpkin seeds (rinsed; from ~1 large pumpkin or any winter squash)
- Simmer Brine: 1 L (4 cups) water + 15 g (1 Tbsp) fine sea salt
- 20 g (1 Tbsp + 1 tsp) extra-virgin olive oil
- 14 g (1 Tbsp) unsalted butter, melted (or use all olive oil for dairy-free)
- 6 g (2 tsp) garlic powder (not fresh; see notes)
- 1 g (½ tsp) onion powder
- 1 g (½ tsp) dried Italian herb blend (or oregano)
- 25 g (¼ cup) very finely grated Parmigiano Reggiano or Parmesan, divided: 15 g for roasting + 10 g for finishing
- 1 g (½ tsp) fine sea salt, plus more to taste
- ¼ tsp ground black pepper
- Optional garnish: 1 Tbsp finely chopped flat-leaf parsley or ½ tsp lemon zest (add after roasting)
Step-by-Step Instructions
- Separate and rinse thoroughly. Place freshly scooped seeds in a large bowl of cool water. Rub gently to release stringy pulp; skim the floating clean seeds. Drain in a fine-mesh sieve and rinse until the water runs clear. Excess pulp burns and tastes bitter.
- Salt-simmer for inside-out flavor. Bring 1 L (4 cups) water and 1 Tbsp salt to a boil in a medium saucepan. Add seeds, reduce to a lively simmer, and cook 10 minutes, stirring twice. This seasons the kernel and softens the hull so it crisps instead of hardening.
- Drain and dry completely. Drain the seeds well, shaking the sieve to remove surface water. Spread on a clean towel or paper towels and pat dry for 3–5 minutes. Drier seeds roast faster and more evenly.
- Preheat and prep the pan. Position a rack in the center of the oven and preheat to 160°C / 325°F. Line a light-colored rimmed baking sheet (33 × 46 cm / 13 × 18 in) with parchment for easy stirring and cleanup.
- Make the savory oil. In a large bowl, whisk olive oil, melted butter, garlic powder, onion powder, Italian herbs, ½ tsp salt, and black pepper. Garlic powder disperses evenly and resists scorching at this temperature.
- Coat seeds evenly. Add the dry seeds to the bowl and toss for 15–20 seconds until lightly glossed and speckled. Sprinkle in 15 g (about 2 Tbsp) of the finely grated Parmesan and toss again to adhere. Finely grated cheese integrates into the oil and toasts gently.
- Spread in a single layer. Transfer seeds to the prepared sheet and spread into a thin, even layer with minimal overlap. Crowding steams the seeds and delays browning; use two sheets if necessary.
- Begin the roast. Bake 12 minutes, then stir with a wide spatula, pulling paler center seeds to the edges. Return to the oven for 8–10 minutes more until mostly golden.
- Finish to perfect crispness. Continue roasting in 3–4 minute checks, stirring each time, until seeds are evenly golden, fragrant, and sound dry when shaken—typically 22–28 minutes total. Taste one (cool 10 seconds first); the center should snap, not chew.
- Hot-season and cheese finish. While seeds are hot, sprinkle with the remaining 10 g (1 heaping Tbsp) Parmesan and an additional pinch of salt to taste. Toss directly on the sheet for 10 seconds so the residual heat melts the cheese into a delicate crust.
- Optional fresh lift. For brightness, toss with parsley or a light dusting of lemon zest now. Avoid adding moisture-heavy ingredients.
- Cool completely. Spread seeds into a single layer and cool on the sheet 20–30 minutes until fully room temperature. Cooling sets the crisp texture; packing warm traps steam.
- Store correctly. Transfer cooled seeds to an airtight container. Hold at cool room temperature up to 1 week; for longer storage, refrigerate up to 3 weeks. Re-crisp if needed at 150°C / 300°F for 5 minutes.
- Scale with precision. For each additional 150 g (1 cup) of raw seeds, add 2 cups water and ¾ tsp salt to the simmer; increase oil by 2 tsp, butter by 1 tsp, and Parmesan by 1 Tbsp for roasting plus 2 tsp for finishing. Use multiple sheets for batches beyond 300 g.
Cooking Notes
- Why garlic powder, not fresh: Fresh garlic burns at roasting temperatures and can taste acrid. Garlic powder or granulated garlic toasts gently and stays aromatic.
- Cheese size matters: Use the finest grate (microplane or powdery pre-grated) so it melts quickly and adheres; larger shreds can darken before seeds finish drying.
- Oil/butter balance: Butter adds classic richness; olive oil stabilizes and prevents milk solids from scorching. For dairy-free, use all olive oil and omit the finishing Parmesan or replace with a dairy-free hard “Parmesan” style cheese.
- Pan choice: Light aluminum + parchment yields the most even color. Dark nonstick pans run hotter—start checking 3 minutes earlier. Avoid glass for uneven heat.
- Flavor variations:
- Spicy Garlic Parm: Add ¼–½ tsp red pepper flakes in Step 5.
- Herby Romano: Swap Parmesan for Pecorino Romano and double the herbs.
- Umami boost: Toss hot seeds with ½ tsp nutritional yeast alongside the finishing Parmesan.
- From other squash: Butternut or delicata seeds roast well; begin doneness checks at 16–18 minutes since the seeds are smaller.
- Serving ideas: Use as a salad or soup topper, fold into snack mixes, or sprinkle over roasted veggies for crunch.
Nutrition Facts (per serving)
- Serving size: ¼ cup (about 35 g)
- Approximate calories: 205 kcal
- Total fat: 16 g
- Saturated fat: 4 g
- Carbohydrates: 5 g
- Dietary fiber: 2 g
- Total sugars: 0 g
- Protein: 9 g
- Sodium: 220 mg (varies with finishing salt and cheese)
Conclusion
Mastering Garlic Parmesan Pumpkin Seeds comes down to disciplined moisture control and careful heat: salt-simmer for deep seasoning, dry thoroughly, then roast at 160°C / 325°F with scheduled stirs. Finely grated Parmesan and garlic powder provide clean, toasty flavor without burning, while a brief hot-seasoning step locks on a savory crust. Store airtight once cool and enjoy a crisp, protein-rich snack that tastes as polished as it looks.Réflexion en cours
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