Perfect Crispy Toasted Pumpkin Seeds

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If pumpkin seeds are properly toasted they are wonderfully crunchy to eat, boiling the seeds in the stated amounts of water will create the best crunchy pumpkin seeds --- you will use 2 cups water to every 1/2 cup seeds and about 2 teaspoons of salt to every 2 cups water --- yield is only estimated it will depend on how much seeds you get from one medium pumpkin.

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Steps

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Set oven to 400 degrees.

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Set oven rack to middle position.

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Cut open the pumpkin.

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Use a strong metal spoon to scoop out the insides of the pumpkin.

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Separate the seeds from the stringy core.

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Rinse the seeds under cold water.

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In a small saucepan add in the seeds to the water and salt bring to a boil and let simmer for 10 minutes.

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Remove from heat and drain well.

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Place on a paper towel and pat the seeds fairly dry.

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Brush about 1 tablespoon olive oil in the bottom of a cookie / baking sheet.

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Spread out the seeds onto the cookie / baking sheet in one layer.

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Bake for about 20 minutes or until the seeds begin to brown.

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When the seeds are browned to your liking then remove from oven and let the pan cool on a rack.

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Sprinkle with salt if desired.

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Either crack open to remove the inner seed or eat whole.

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Ingredients

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pumpkin, water, salt, olive oil