Friday, October 30, 2009

Homemade Pumpkin Seeds

Every year I look forward more so to digging through the guts of our pumpkins to get to the seeds, then to carving the pumpkins; carving is Mike's passion. Everyone has there own way of making their seeds, and if you haven't ever done so, you've got to try it. Here's what I do:

1 quart water
2 tbsp salt
3 cups pumpkin seeds
1 tbsp melted butter

1 Preheat oven to 275°F.
2 Separate the seeds from guts and remove as much of the stringy fibers as possible. (It helps to do this in a strainer with running water.)
3 Bring the water and 1 Tbsp salt to a boil. Add the seeds and boil for 10 minutes. Drain and pat dry.
4 Place the seeds in a bowl and toss with butter.
5 Sprinkle with 1 Tbsp salt.
6 Spread evenly on in a roasting pan.
7 Place pan in a preheated oven and roast the seeds for 30 to 40 minutes. Stir about every 10 minutes, until crisp and golden brown.
8 Cool the seeds and store in air-tight container until ready to eat.

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