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1
Rinse the seeds quickly under cold water, then put them in a colander and continue to rinse them until theyre cleaned up and the pumpkin goo is gone.
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2
Set up a large stock pot and bring your seeds next to it.
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3
Using a 1/2 cup measuring cup, measure out your seeds and pour them into the stock pot.
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4
Be sure you remember what this amount is!
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5
We ended up having 3 1/4 cups with this batch (lots of seeds!)
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6
Next, add 2 cups of water for every 1 cup of seeds and pour into the pot (so for 3 1/4 cups seeds, we had 6 1/2 cups of water).
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7
Then add 1 tablespoon of salt for every 1 cup of seeds.
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8
So we did 3 tablespoons of salt.
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9
You can add less salt now and always salt and season more later before you bake the seeds.
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10
Stir and then cover the pot, and bring to a boil.
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11
Once its boiling, reduce the heat to medium and let simmer for 10 minutes.
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12
Once that is finished, drain the seeds and shake the extra water as much as you can.
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13
In a large cookie or baking sheet, add about 1-2 tablespoons of olive of oil (more ore less depending on how many seeds you have)
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14
Spread the seeds out in a single layer.
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15
You can add more salt now, or any other seasonings.
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16
I actually added garam masala to one portion of the pan.
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17
Cajun seasoning, curry, seasoned salt, etc.
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18
would all be nice too!
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19
Bake at 400F for 10-20 minutes or until the seeds are golden brown.
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20
You can stir them about halfway through the baking process, and then let them finish.
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21
Let them cool completely and enjoy!
