Saturday, November 6, 2010

Roasted Pumpkin Seeds

So I've been a little absent. My in-laws came out for a visit and then 2 days later my dad came out to visit! We haven't seen them since July so we we're quite excited! I didn't get much blogging done but I sure did a lot of cooking! I'll post the recipes in the next few days but for now I'll leave you with my favorite Fall snack!

Scoop the seeds from the pumpkin and try to separate from pulp. Rinse pumpkin seeds under cold water and pick out all the pulp and seeds. This is easiest to do when it's in a colander.

In a small saucepan, add the seeds to water, about 2 cups to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for ten minutes and remove from heat and drain.

If you prefer, leave them out overnight to dry out.

Place the pumpkins in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with a non-stick cooking spray.

Sprinkle with salt and bake at 325ยบ F until toasted, about 25 minutes. Stirring every 8-10 minutes.

Let cool and store in an airtight container.

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