Roasted Pumpkin Seeds
Roasted, salted pumpkin seeds
- 1 medium Pumpkin
- 1 tbsp Olive oil or butter
- 1 tbsp Salt
- 2 cups water
Preheat over to 275 degrees. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
In a small saucepan, add the seeds to water. Use about 2 cups of water to every half cup of seeds. Add a tablespoon of salt for every cup of water. Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain and let dry.
Spread about a tablespoon of olive oil over the bottom of a cookie sheet. Spread the seeds out over the cookie sheet. Spread the seeds out over the cookie sheet, all in one layer.Bake at 275 degrees for 45 minutes. Then turn heat up to 350 for another 7-10 minutes or until the seeds are browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed ( a lot of unnecessary work) or eat the whole (which is the way most people enjoy them).