A simple and surprisingly tasty way to prepare watermelon seeds. In other parts of the world, watermelon seeds are a favorite snack - sometimes even more popular than actual watermelon!
When eating watermelons, separate the seeds and put them in a colander. Only save the hard, mature watermelon seeds for roasting—not the undeveloped white seeds.
Rinse the fresh seeds thoroughly, removing any sticky film on the seeds and small chunks of watermelon. If you're not going to eat them immediately, spread them out on a flat surface to dry for long-term storage. You can use fresh or dried watermelon seeds for this recipe.
Heat a skillet or wok on medium high heat (wok preferred). Add *all ingredients. (*If you'd prefer to have flaked salt on your seeds, add it after cooking rather than while cooking.)
Continue to cook until the water boils off. Once water boils off, you'll want to continuously stir the watermelon seeds to ensure they don't stick to the wok or burn. Continue cooking until the seeds are browned to the desired level of doneness.
Allow to cool before eating. Depending on the size of the seed used, you can crack open the shell like you would a sunflower seed, and eat the tasty goodness on the inside. You can also eat the whole seed if you’d prefer (that's what we do). They taste just like roasted pumpkin seeds but they have a thick, crunchy seed coating that some people might not like.
Crunchy pan-roasted watermelon seeds https://www.tyrantfarms.com/can-you-eat-watermelon-seeds/