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.
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.
Step 6: 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.
Sprinkle you cinnamon and nutmeg over the seeds. Put as much on as you want. Tastes vary.
Stir the seeds to mix the seasoning evenly throughout the pan. Flatten seeds down again using a spatula.
Step 7: Place seeds in the oven. After 15 min, take the seeds out, stir them and then press them flat again. Put seeds back in the oven for another 15-20 min. I would start checking on them at the 15 min mark. You will know they are done when you bite a seed and it is crisp.
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.