Try This! Thursday: Toasted Pumpkin Seeds!!

We just carved our pumpkin for Halloween, and I wanted to keep the pumpkin seeds to do something special with them. I had a recipe last year, and my seeds didn't turn out too well, but this recipe sounded pretty promising. So, if you have any left over pumpkin seeds...try this!

Toasted Pumpkin Seeds

INGREDIENTS
-One medium sized pumpkin
-Salt
-Olive oil

Directions
1 Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
2 In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
3 Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.

Recipe & picture from Simply Recipes [dot] Com