6 Cups of Pumpkin Seeds
1 Cup of Salt (about 1 Tbls per cup)
For roasted pumpkin seeds I prefer the seeds found in the smaller pie pumpkins. They roast easier and are less likely to burn.
If you are using a dehydrator (my personal preference) large and small pumpkin seeds both work well.
Remove seeds from your pumpkin. Get the seeds out of from the pumpkin guts and place in a bowl or colander.
Rinse your seeds in the sink.
Step 3: Place seeds in a large pot. Cover the seeds with a generous amount of water.
Step 4: Add salt. Turn your stove on high and bring seeds to a rolling boil.
Step 5: Turn heat down and allow the seeds to simmer for about 20 minuets. Turn oven on to 350.
Roasting: Strain the seeds and then place them on a flat baking sheet. I used two sheets for my six cups of seeds. I made sure the layer of seeds is flat and thin.
Dehydrator: Spread your seeds out on your dehydrator tray. They do not have to be as thin as they are when roasting them.
Roasting: Place seeds in the oven. The oven should be set to 400 degrees F. They should be done in about 30 min. I would begin checking on them at the 15 min mark just to make sure they do not over cook. Take a bite into them. If they are crisp they are done.
Dehydrator: Turn dehydrator on to 140 degrees F. Seeds should be done in 8-10 hours, depending upon the strength of you dehydrator. My old dehydrator takes about 12 hours and my new one only takes 8 hours.
Take a bite into them. If they are crisp they are done.
Step 8: Place in an air tight container and, in my case, hide them from you kids and husband. If you don’t, they will eat them all before you get any.