Crunchy Pumpkin Seeds
Crunchy pumpkin seeds--experiment with different seasonings!
- 1 medium pumpkin
- 1 Tbsp canola oil
- Your favorite seasoning
- Sharp knife
- Large metal spoon
- Measuring cup
- Medium saucepan
- Baking tray
- Preheat the oven to 400° F.
- Remove the stem from the pumpkin by cutting around it and pulling it off. With the spoon, scrape the insides of the pumpkin and remove the seeds. Place the seeds in the strainer and run under warm water to rinse and separate the seeds from the stringy parts.
- Once drained, measure the seeds in the measuring cup. Place them in the saucepan. Add 2 cups of water and 1 Tbsp of salt for every half cup of pumpkin seeds. Bring the mixture to a boil and let simmer for 10 minutes. Remove from heat and drain.
- Coat the baking tray with the canola oil. Arrange the seeds on the tray in a single layer. Sprinkle your favorite spices on top, and mix to coat. Place in the oven and bake for 10-20 minutes, until the seeds begin to brown. It will vary depending on the size of the seeds. Once browned, remove them from the oven and let cool. Enjoy!
We like to use garlic or onion salt as our seasoning.