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.
Seeds |
Water |
Kosher Salt |
Good Olive Oil |
1/2 cup |
2 cups |
2 Tbsp. |
1 Tbsp. |
1 cup |
4 cups |
1/4 cup |
2 Tbsp. |
2 cups |
8 cups |
1/2 cup |
1/4 cup |
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.
How long do you boil them? Note: I do not think this is on the bedrest menu!@!
My dearest Nikki. That would be 10 minutes. Bedrest is boring. Please send help.