This can be a fun family project or wet day activity.
Preheat oven to 250°F.
After removing just as much pulp as you possibly can in the pumpkin seeds, put the seeds inside a colander within the sink and run cold water them over while you try to remove any remaining pulp. Once the seeds are clean, drain them and put between two sponges to dry.
Inside a large skillet, saut° 2 cups pumpkin seeds, two tablespoons butter or 1 1/two tablespoons peanut or safflower oil and 1 teaspoon salt. (To have an interesting flavor variation, try Morton's Hot Salt or use Seasoned Salt.)
Stir 3 minutes until seeds are very well coated with butter.
Spread evenly on the cookie sheet and bake for half an hour.
Have a couple of to try at this time (be careful-they'll be hot so allow them to awesome a little first!)
Some seeds are bigger than the others and can take more time to bake.
If required, still bake fifteen minutes longer or until gently browned.
Put on a paper towel to awesome.
Variation: After cleansing the pumpkin seeds, soak seeds for 1-2 hrs in a combination of 1 quart water and 1/2 cup kosher salt. Make sure salt has dissolved. Remove seeds from water mixture after soaking and dry. Proceed as above.
Posted by: Belle
Elaine (Washington) states:
Exactly what a wonderful method to boost the value and diet you receive for that cost of purchasing a pumpkin (which ain't cheap nowadays!).
I washed the seeds because the directions say, plus they arrived on the scene perfect. I believe if I never washed them there could have been items of pumpkin strings stuck throughout.
My loved ones loves these and i'll buy many pumpkins this year. Appreciate the recipe!
Awesome (Maine) states:
Never wash pumpkin seeds. EVER. Clean the majority of the pulp, try not to wash off the good things. Secret is to shuffle the seeds every 10-fifteen minutes, based on your cooking temps. May it be 275°F. or 325°F (everywhere among). Tossing the seeds and watching is serious biz you would like good. great comments.
Seed Lover (Minnesota) states: