Pumpkin Seeds

From: JanuaryBride

On Nov 18, 2008

I liked the boil then bake method, but my seeds were burned after 15 minutes at 350. I notice other recipes recommend 300 degrees, so I might try that next time. Liked the butter flavor and I subbed seasoning salt for the regular salt and added a shake of garlic powder. Will use this method again in the future with minor tweeking.

From: Chef #921940

On Nov 10, 2008

I have never boiled the seeds before, and was highly impressed with what a great texture the finished seeds had. They were nice and crunchy, without the chewiness I remember the shells having when I was a kid. I was really disappointed when I was unable to find more pumpkins at my regular grocery store so I could make some more!

From: Southern Polar Bear

On Oct 30, 2005

This is an excellent recipe! I recently discovered an EASY and FAST way to clean the pumpkin seeds (which is the worst part of making pumpkin seeds). Place the seeds in water and stir with your hands to clean them; all of the clean seeds will float to the top while the pumpkin strings and flesh sink to the bottom. Use a slotted spoon to remove the seeds from the water!

From: Michelle in GB, KS

On Nov 15, 2002

I have tried baking pumpkin seeds several different ways but had never boiled them first — it makes a big difference that my whole family liked. Thanks!