Roasted Pumpkin Seeds

Are you ready to make some roasted pumpkin seeds?

Here we go:

Fill a large bowl with warm water.

Scoop the stringy fiber and seeds from the pumpkin and place in the bowl of warm water.  I let them soak for a little bit and the seeds float to the top or loosen up from the fiber, so they are easier to clean.

Scoop out the seeds and place in a strainer.  I rinse them in the strainer and continue to remove the real small fibers stuck to the seeds.  

 At this point you can fill a pot with water and get the water boiling.  I pour in about a table spoon or so of sea salt and let it disolve in the boiling water.  Then I pour the pumpkin seeds in and let them boil for about 15 to 20 minutes.  This infuses the salt into the pumpkin seeds. 

Once your seeds are boiled and strained of any excess water, place them on a tea towel.  Use another tea towel and pat them as dry as you can.  

Roll them up in the tea towel and squeeze on the towel to get even more of the moisture out.  

Preheat your oven to 350 degrees.  Use a cooking tray or casserole dish, butter down the bottom.  I just pull back the paper on the butter and rub it on, or use a paper towel.  I am generous with the butter, because I like buttery pumpkin seeds.  

Pour your seeds on the tray or casserole dish and with your hands mix them around so that they get coated with the butter.  I spend about 5 minutes doing this, so they are coated really well.  

Place them in the oven for about 12 to 15 minutes.  They will be golden brown.  Check after 12, since ovens cook differently.  

It looks like I am going to be watching a movie tonight, these beat out popcorn every time.  

I don't know who to credit this to, I have been making them for years and I am sure there are similar recipes.

Enjoy,

Debra