Toasted Pumpkin Seeds
Pumpkins, pumpkins, pumpkins! With all the carving, cooking, and baking going on at my house, I have had a surplus of pumpkin seeds lying around. My chickens would love them, but I happen to enjoy them as well.
While you can easily buy toasted pumpkin seeds (salted or unsalted) in your grocery store, why do that when you can make them at home. The goodness of homemade toasted pumpkin seeds is just too good to pass up.
The trick to great toasted pumpkin seeds is to boil them in salt water before you toast them
in the oven. Put your pumpkin seeds in a small saucepan. For every half a cup of pumpkin seeds add a cup of water to the pot. To every cup of water, add one teaspoon of salt. Boil the pumpkin seeds for about 10 minutes. They may turn a grey color but that is okay. Drain the water from the pot.
Heat your oven to 350°F. Spread a tablespoon of olive oil in a baking sheet with at least a half inch rim around the edge to prevent the seeds from slipping off the sheet. Spread the pumpkin seeds in an even layer on the baking sheet. At this point you can sprinkle with a little additional salt. I also like to sprinkle them with a little bit of sugar to have a nice sweet and salty snack. I have also sprinkled a mixture of cinnamon and sugar over the pumpkin seeds for an even sweeter snack. If I am planning on doing the cinnamon and sugar seeds, I put less salt in the water bath.
Bake your pumpkin seeds for 5 minutes and then stir with a spatula, laying them as flat in a single layer again as you can. Bake for an additional 5-10 minutes or until they just begin to brown. Take them out and let them cool completely before eating.
They are a great snack on their own but I also enjoy them as a topping on just
about everything. They add a nutritious crunch to salads, desserts, granola, and even as the topping on macaroni and cheese!