Roasted Pumpkin Seeds

One of my favorite treats is homemade roasted pumpkin seeds. The store bought variety simply do not compare, so I took the time to separate the seeds from the pumpkin I bought to make pumpkin pie. This recipe can easily be increased if you have more seeds on hand.

Roasted Pumpkin Seeds

1 1/3 cups of water
3 tablespoons of sea salt
1 2/3 cups of pumpkin seeds

Bring the water and salt to a boil, stirring until the salt is dissolved. Pour the water over the seeds. Cover the seeds and leave to stand for 12 - 24 hours.

Drain the water from the seeds, spread them evenly on a ungreased baking sheet and bake in a 350 degree oven for 25 - 35 minutes or until the seeds are dry and puffy. Stir the seeds frequently - approximately every 10 minutes or so.

When the seeds are done, leave them to cool on the baking sheets, and stir occasionally. Store in an air-tight container.