- Pumpkin seeds, washed
- 1/2 to 1 tsp olive oil
- Salt (sea salt is delicious but not necessary)
- Optional: cumin for a spicy snack or cinnamon & brown sugar for a sweet snack.
The Directions:Preheat oven to 325 degrees. Wash pumpkin seeds thoroughly. Put seeds in medium pot, cover with water, add 1 tsp of salt & bring to a boil. Once water is boiling, turn heat down to low-medium. Allow water to simmer, uncovered, for approximately 10 minutes.
Drain seeds & dry with towel. Put in medium bowl & add olive oil. Toss until all seeds are coated with oil. Spread seeds in single layer on baking sheet. Sprinkle with salt & any other desired spices.
Roast in oven for 10 minutes & stir. Roast for 10 more minutes & stir. Repeat for approximately 45 minutes to 1 hour, or until seeds are done**
**Note: the inner seeds bake faster than the outer shells! To make sure your inner seeds aren't burning, you should break open a seed every 10 minutes toward the end of the hour to monitor the "doneness" of the inner seed. When your pumpkin seeds are done, the outer shells will be crispy while the inner seeds will be very light golden brown.