roasted pumpkin seeds

How To Make roasted pumpkin seeds

• 
  Step 1
  Use a paring knife to score the pumpkin.
• 
  Step 2
  Using a serrated knife, cut along the score to cut open the pumpkin.
• 
  Step 3
  Scrape the seeds and pulp out of the pumpkin using a spoon.
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  Step 4
  Put the seeds and pulp in a bowl of warm water to separate the seeds.
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  Step 5
  Rinse the seeds under warm water to clean the pulp off the seeds.
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  Step 6
  Spread the seeds out on a kitchen towel. Pat them with a paper towel and let them dry for about an hour.
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  Step 7
  In a bowl, toss the seeds with the salt and oil.
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  Step 8
  Line a cookie sheet with parchment paper. Spread the seeds out on the cookie sheet in a single layer.
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  Step 9
  Bake in the oven at 300 degrees for 30 to 45 min total.
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  Step 10
  After 15 minutes, take the pan out and move the seeds around so they cook evenly. Place back in the oven.
• 
  Step 11
  After 30 minutes, remove the pan and test one seed by biting it. If the crispness is to your likeness, they’re done. If not, bake for 15 minutes more. At this point, check them every 5 minutes to make sure they do not overcook and get burnt spots.
• 
  Step 12
  Once they are toasted, remove the pumpkin seeds from the pan so they stop cooking and to prevent them from burning on the pan.
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