Toasted Pumpkin Seeds

I love pumpkin, and this time of year when pumpkin is in season. So what to do with all that pumpkin. Well we carved our Jack - o - lanterns the other night and I saw this as an opportunity to toast some yummy pumpkin seeds. So here is what I did to make some crispy pumpkin seeds

First, I place all of the seeds into a colander. Then I run water over them and with my hands try to separate all of the other pumpkin guts from the seeds. This does take some time and patience. After I've got all the seeds separated and rinsed off I put them into a large bowl. In another bowl I mix salt and water. About 3 tablespoons for every cup of hot water. The idea is to dissolve the salt into the water. The saltwater mixture is then poured over the top of the seeds until it just covers them. I let this sit for about 15 to 30 minutes. After it has had some time to sit I spread out the seeds on a cookie sheet and bake at 350 degrees Fahrenheit for 30 to 45 minutes. Stir the seeds about every 10 to 15 minutes. After they have baked, the seeds should all be completely dry and crunchy. If they are moist at all or chewy give them another 15 minutes in the oven, then check them again. Repeat as necessary.

I love the salty, nutty crunch of these pumpkin seeds. I hope you enjoy them as well.