1. Separate the pumpkin seeds from the pumpkin pulp. I like to do this manually. Nothing better than getting your hands in the pumpkin slop! :)
2. Wash the pumpkin seeds in hot water. I usually just fill a bowl with hot water and float the seeds in it. Then I stir it with my hands to remove extra pulp. When seeds are washed, drain the water.
4. Melt 1-2 sticks of butter in the microwave in a small bowl or liquid measuring cup.
5. Pour washed seeds into melted butter. All seeds should be covered.
6. Use cooking spray to coat cookie sheets. Put a layer of popcorn salt on the greased cookie sheet.
7. Using a slotted spoon, remove seeds from butter and lay them flat on the cookie sheet. Lightly salt the layer of pumpkin seeds.
8. Bake for 15-20 minutes. WATCH THE SEEDS -- they burn easily!
9. Remove from oven when seeds are light brown. Salt lightly. ENJOY!!
Aahhh....Popcorn salt!!! When I tried making these before, my salt fell off, and you know how I feel about salt, so now I was debating how to get salt fine enough. Now I know! I didn't even think about popcorn salt. Sounds wonderful, I can't wait to try them when you come down....Mmm but-ter...I better go get another pumpkin or two! Thanks Kendell! Can you tell I'm excited? Love you!
ReplyDeleteYum, that sounds so good. I will defiantly try this out on Saturday!!
ReplyDeleteWe are doing this on Friday! Funny thing is I don't like Pumpkin seeds, but Jeremy loves them. Popcorn salt? Gotta get some of that.
ReplyDeletemmmm tasty
ReplyDelete