Spicy Toasted Pumpkin Seeds

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Spicy Toasted Pumpkin Seeds

 

1 cup fresh pumpkin seeds

1 1/2 cups cold water

1 Tbsp. salt

1 tsp.chili powder, your choice

1/4 tsp. ground cumin

1/4 tsp. ground cayenne pepper

 

Scoop all the seeds out of a fresh pumpkin shell. Place seeds in colander

and rinse thoroughly under cold running water. Remove any pumpkin string

that clings to the seeds. Measure the amount of seeds you have. For each

cup of fresh seeds, combine the above ingredients in a sauce pan. (See

NOTES). Bring the mixture to a boil over high heat, stirring constantly

until the salt is dissolved. Reduce the heat to low, partially cover the

pan, and simmer the seeds for 30 minutes. Preheat oven to 300degF. Drain

seeds well and spread them in a single layer on an ungreased baking sheet.

Toast them in the oven for 30 minutes, stirring occasionally, until both the

ousides and insides of the seeds are crisp but not burned. Transfer seeds

to a bowl to cool completely. Store in an airtight container or plastic bag.