Pumpkin Seeds

My last pumpkin seed recipe was one of my very first on this blog and it was, to say the least, missing lots of steps and very drab. I wanted to make it as easy as possible to make your own pumpkin seeds at home because it is so easy and I know we'll all have lots of seeds on hand after carving! This recipe was handed down from my grandmother so it's a Kelly's Kitch original.

Once you save the seeds in a separate bowl from the pumpkin pulp, place them in a strainer and rinse well with cold water.

Pour the rinsed seeds onto a cookie sheet lined with either a paper towel or a kitchen towel (kitchen towels work best). Sometimes if you let them dry too long on a paper towel they will begin to stick and nobody wants to eat paper towel with their seeds. ;)

Also note that you might have to flip them once in a while to make sure they get as dry as possible.

Once, on each side, press another towel (paper towel or kitchen towel) on top of the seeds to help the drying process along.

The seeds will stick to it if they are still wet so simply just place them back onto the cookie sheet.

Once dry (about 1-2 hours), mix the seeds in a medium mixing bowl at this ratio:

2 cups seeds

4 tsp peanut oil

1.5 tsp butter, melted

1/2 tsp salt

Lay the coated seeds on a lightly greased cookie sheet and bake them at 350 degrees for approximately 25 minutes. Halfway through the time, flip the seeds. They will brown and look absolutely delectable when they are done.

Test one after allowing it to cool a few seconds to see if they are nice and crunchy. If they are, allow them to cool on the cookie sheet. If they aren't then continue to cook in 3-4 minute intervals until they are done.