pumpkin seeds
We carved several pumpkins this week. And we had quite a stack of pumpkin seeds by time we were finished. I tried drying them out this year on a really low temperature over a 24 hour period and they came out crispy and crunchy with the perfect hint of salt. In my opinion, the best seeds yet.
4 cups pumpkin seeds
1 tsp salt
- Soak pumpkin seeds for 4-5 hours in purified water. Drain.
- Clean, remove and discard the yellow squash strings from the seeds.
- Transfer the seeds to a bowl. Toss with salt.
- Spread seeds out on baking tray and preheat oven to 170 degrees or the lowest your oven will allow. In 3 hour increments, turn the oven on and off. Side note: when it came time for the “overnight” shift I turned the oven off and let the seeds sit in there overnight without opening the door. In the morning, I recommenced the on/off procedure.
- Follow this regimen for a full 24 hours. Store in an airtight container.