Ingredients:
-1 cup pumpkin seeds
-1 tablespoon melted butter or vegetable oil
-Salt, to taste, about 1/2 teaspoon
-You can experiment with flavor by using other seasonings such as garlic, red pepper etc.
Double or triple recipe, depending on amount of seeds you have.
Preparation:
-Rinse seeds well and get as much of the pumpkin pulp off of them as possible. Some of the small pieces are going to adhere, but they won't hurt the seeds at all, and might even add a little more flavor. Pat dry with paper towels. Don't let them dry completely on the paper towels, because they might stick! In a bowl stir together seeds, oil and seasonings.
Skillet Method
-Heat a skillet over medium low heat; add pumpkin seeds and cook, turning frequently, until nicely browned and crunchy. The seeds will probably start to pop. If using butter, you might have to lower the heat a bit more. This takes about 30 to 45 minutes, sometimes longer if the heat is quite low.
Oven Method
-To roast the seeds in the oven, heat oven to 300°. Cook, turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy. If using this method, butter flavored cooking spray can be used to replace oil. Place seeds on cookie sheet and spray with cooking spray, sprinkle on seasonings and roast.
