It saddens me greatly to know how many in this world have not experienced the pure joy of eating fresh roasted pumpkin seeds. Please, if you are reading this thinking "Ewww...pumpkin seeds..." but have only have store bought, I plead with you to keep an open mind until you have tried the home-made variety!
So here's the "recipe" which is more of a how-to guide because the only actual ingredients are pumpkin seeds and some spices of your choice.
1) Find a pumpkin. Any pumpkin will do. If you aren't looking to carve the thing, it's often nice to pick the ugly one so other's can have the carve-able ones. That's just my observation. Please, though...at least cook the pumpkin too...or give it to me to cook for you.
2) Dig out the "goop" in the middle of the pumpkin using whatever method you find most agreeable. I use a spoon.
3) Get the seeds out of the rest of the "goop" and transfer to a bowl of water to soak.
4) After the seeds have soaked a half hour or so go through them again to get all the little strings, and pumpkin leftovers off.
5) Lay the seeds out on a towel to dry overnight. They may not be totally dry but you can still continue with the next step in the morning.
6) Add a little bit of butter to a frying pan. Add seeds. You want just enough butter to coat the seeds. Add, salt, garlic salt, onion salt, and any other desired seasoning. (Seasoning salt and parsley are common spices to use as well). Fry seeds until they just start to brown.
7) lay out evenly in a pan and bake at 250 until they are completely dried. (an hour?) Stir occasionally if you aren't using stoneware. I always taste them to see when they are done. WHen they are crunchy they are done.
I realize this isn't the best guide, but really, it's hard to mess them up.
Having said that. Tonight I did mess mine up! I added garlic salt, and garlic powder. Please...PLEASE learn from me. When choosing spices make sure you have DIFFERENT spices!!! (I thought I had garlic and onion salts.)
