How to Make Perfect Toasted Pumpkin Seeds

First carve your pumpkins and get those seeds out of that stringy matter, ampoule pills a j.o.b. for the little ones.

Then rinse the pulp off the seeds. Using a colander is handy.

Preheat the oven to 400 degrees

Since each year our pumpkins deliver different quantities of seeds, here is a handy-dandy table to help guide brining/toasting your harvest.

If you are in between harvest numbers use the higher number. For instance with 1 1/2 cups seeds I would used the 2 cup measurements.

Bring your pot of salted water to a boil. Add your seeds and let simmer for 10 minutes. Remove from the heat. Grab that handy dandy colander again. {Quite a functional kitchen item – yes}. And Drain.

Next, Spread the Olive Oil (I like to use Colvata Olive Oil) over the bottom of a rimmed cookie sheet or roasting pan. Spread the seeds out on the sheet, all in one layer. Bake on the top rack for 10-20 minutes or until the seeds begin to brown. When browned to your satisfaction, remove from the oven and let the sheet cool on a rack. Let the seeds cool all the way down before serving.

Store in an air-tight container.