TOASTED PUMPKIN SEEDS
- 1 medium
- pumpkin (to remove seed from)
- 1 Tbsp
- salt per 1/2 cup of seed (per batch)
- 1 to 2 Tbsp
- olive oil (per batch)
- 2 c
- water for boiling seed (per batch)
Using a strong metal spoon, scrape out the seeds and fiber that encloses them into a large bowl.
To every 1/2 cup of seeds add 2 cups of water and 1 Tablespoon of salt. Place in a medium size sauce pan, bring salted water and seed to a boil, turn down to SIMMER, cook 10 minutes. Remove from heat and drain in colander. Repeat process until all seed are boiled and drained. I think you can bump up to 1 cup of seed to 2 tablespoons of salt but I wouldn't crowd more than that.
You can peel and just eat the inside, I like the whole crunchy thing. If not salty enough can add more next time, I like not extremely salty.