Roasted Pumpkin Seeds (Short Version)
You can use just plain salt or use your favorite spices on these. Some ideas: taco seasoning, ranch dressing mix, garlic salt, Old Bay seasoning, Italian seasoning (oregano and thyme), rosemary, your favorite dry rub … anything goes!
Ingredients
Water
Pumpkin seeds from a fresh pumpkin
Oil or bacon grease
Preheat oven to 375°.
Pick the pumpkin guts out of your seeds and rinse them off. In a sauce pan, mix together about two cups of water and 1½ tablespoons of salt for every cup of pumpkin seeds. Bring the seeds to a boil and boil for 10 minutes. Drain off water and dry the seeds as best you can.
Toss the seeds in oil (or bacon grease) – using about ¼ teaspoon of oil for every 1 cup of seeds. Either grease or line a shallow baking pan with parchment. Spread the seeds in a single layer in prepared pan, sprinkle seeds with salt or your favorite spice, and then bake on your oven’s top rack for 5 minutes. Stir the seeds, and then bake for another 5 minutes. Repeat this until the seeds turn golden brown. This usually takes anywhere from 5 to 20 minutes, depending on the size of your seeds.
Remove from oven (duh), cool, and eat. Store any leftovers in airtight container for up to a week.