As long as I’ve been carving pumpkins, my mom has been roasting pans of pumpkin seeds. I have diligently carried on the family tradition–pumpkin seeds are really quite tasty, healthy and the slight saltiness balances out the pounds of sugary Halloween candy consumed following the holiday.
There’s really nothing to them. Once you seperate the seeds from the guts, rinse them thoroughly in a strainer. Spread them evenly on a cookie sheet (it’s not a bad idea to line it with aluminum foil to avoid a potentially nasty clean up). Sprinkle lightly with salt and bake in the oven at 350F for about 20 minutes or until golden. Stirring them a few times helps them crisp evenly.
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***Just a note, if your seeds are dry, baking time will be less so keep an eye on them!***
AND don’t forget to set the timer like I did with the first batch. Whoops! Burned pumpkin seeds aren’t very appetizing.
