Toasted Pumpkin Seeds
by Winston Schell

At Halloween time, I enjoy carving pumpkins with the help of my granddaughter. While doing the carving a few years ago, I remembered that at home, in Midland, we used to have toasted pumpkin seeds after our carving was over. There was no "recipe" at hand, so I experimented. This formula is now public property. Use it and enjoy munching.

Toasted pumpkin seeds are delicious and almost addictive. Unlike sunflower seeds, you don't have to peel them. You eat the whole seed. I don't really know how long stored toasted seeds would last. Ours only last a couple of days before they're munched up.

Here's the Plan

You'll need a cookie sheet/pan (with raised edges all around) and room temperature Olive Oil.

Remove seeds from pumpkin(s) and set aside in a bowl. Go ahead and carve the pumpkin(s) now if you wish. After carving, revisit the seeds in the bowl.

Separate the seeds from as much of the pulp as you can. This is a squishy process. Try to get about 4 cups of seeds more or less. Pick out as many as you can of seeds that are discoloured, undeveloped, or very small. You want mostly big, fat seeds.

With a paper towel, spread a film of olive oil on the cookie pan.
Heat oven to 300 degrees.
Place a thin layer of pumpkin seeds over the whole cookie pan.
Shake some salt on the seeds if you like. I do.
Place in the pre-heated oven for 15 minutes.
Then, with a wooden spoon, stir the seeds around.
Toast for another 15 minutes. By the end of this time, a few of the seeds will have started to snap, crackle, and pop. A sweet sound.
After about a half hour of toasting, use the spoon to scoop out a few seeds. Let cool briefly and sample. Are they crisp enough for you? If not, toast for a few more minutes. If they seem ready, remove from cookie sheet to a dry, bowl.

Start another batch if you still have seeds. If you have several batches you might have to let the cookie sheet cool a bit, then add some more olive oil.

These treats are well worth the toasting time and effort.