Baked Pumpkin Seeds

Rinse the seeds quickly under cold water, then put them in a colander and continue to rinse them until they’re cleaned up and the pumpkin goo is gone.

Set up a large stock pot and bring your seeds next to it. Using a 1/2 cup measuring cup, measure out your seeds and pour them into the stock pot. Be sure you remember what this amount is! We ended up having 3 1/4 cups with this batch (lots of seeds!)

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).

Then add 1 tablespoon of salt for every 1 cup of seeds. So we did 3 tablespoons of salt. You can add less salt now and always salt and season more later before you bake the seeds.

Stir and then cover the pot, and bring to a boil. Once it’s boiling, reduce the heat to medium and let simmer for 10 minutes.

Once that is finished, drain the seeds and shake the extra water as much as you can.

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)

Spread the seeds out in a single layer. You can add more salt now, or any other seasonings. I actually added garam masala to one portion of the pan. Cajun seasoning, curry, seasoned salt, etc. would all be nice too!

Bake at 400F for 10-20 minutes or until the seeds are golden brown. You can stir them about halfway through the baking process, and then let them finish.

Let them cool completely and enjoy!