First things first: pick out some good pumpkins for carving!
Have fun and take goofy pictures while carving said pumpkins!
Pick through the fun gooey mess of insides and get the seeds out.
It's a messy job, but someone's got to do it!
It helps to have several bowls and containers for plopping this mess of pumpkin guts and seeds into. Boy oh boy did we have a ton of seeds!
Be sure to clean as much of the stringy goo off of the seeds as possible. We soaked our seeds in cold tap water with salt. We used 3 Tbsp. salt to 6 cups of pumpkin seeds. We let them soak for about 8 hours. You can soak them for up to 24 hours if you want.
After soaking, we laid our seeds out on clean kitchen towels to dry for about an hour. While waiting for the seeds to dry, we dug out every cake pan, cookie sheet, or flat cooking pan we could find. Make sure to have your seeds as flat and uncrowded as you can. This ensures they will roast evenly!
We set our oven to 250 degrees and slow roast for approximately two hours. We got four pans in the oven at once, and after an hour we rotated our top pans to the bottom rack, and the bottom ones to the top rack for even roasting.
We needed another pan emptied for the next batch, so we dumped one pan of seeds into another, these were perfectly done! Crispy and perfectly salted on the outside, and pure deliciousness on the inside!
All that's left to do now is enjoy the tasty goodness!
We hope you'll try it!
Fun Times!
ReplyDeleteMemories that make me smile!
Delete