Pumpkin Seeds With Shell (Roasted & Salted)

These are whole pumpkin seeds roasted and salted in their white husk, the ones you crack between your teeth and eat by the handful. The husk turns crisp and papery in the roasting while the kernel inside stays soft and nutty, so each seed gives you salt first, then crunch, then something sweeter underneath.

The shell is the whole point. It slows the snacking down, it carries the salt, and it shields the kernel so the seed stays fresh in an open bag. If you want kernels you can cook with straight away instead, look for shelled green pumpkin seed kernels.

How to use them

Put them out with tea and other nuts on a Nowruz or mewa platter, at a card table, or in the car alongside sunflower seeds. They also belong in a bar mix with peanuts and roasted chickpeas, and the cracked kernels can be scattered over salads and soups. Cracking tip: bite along the flat seam of the seed rather than across it, the husk splits cleanly and the kernel comes out whole.

Details

Also known as

Whole pumpkin seeds, Pumpkin seeds in shell, Roasted pumpkin seeds, Tokhm-e-kadu, Squash seeds, Semillas de calabaza con cascara