I have always loved toasted pumpkin seeds, not the store bought variety, but the ones that come out of the pumpkin and you have to cook yourself.
For my recipe I do not include measurements of the ingredients, because it depends on the amount of pumpkins seeds you have. For the olive oil I use just enough to coat the pumpkin seeds and for the salt I add enough to taste with out being over powering.
Toasted Pumpkin Seeds
Ingredients:
- pumpkin seeds
- olive oil
- salt
Directions:
- Rinse the pumpkin seeds and remove all of the pulp. Drain the pumpkin seeds and spread out on a paper towel lined cookie sheet and let dry overnight.
- Preheat oven to 250º F. Line a baking sheet with foil.
- Place pumpkin seeds in a bowl and add some olive oil, just enough to coat the seeds, and season with salt.
- Spread the pumpkin seeds out on the prepared baking sheet.
- Bake for 1 hour, tossing every 15-20 minutes, until pumpkin seeds are golden brown.
- Cool pumpkin seeds before eating.
- Store in an airtight container at room temperature for up to 3 months or refrigerate for up to a year.
