Roasting Pumpkin Seeds, Simmer Method

Simmering in salted water permeates the seeds inside with salty goodness! Here's what to do with all those seeds from a Halloween jack o'lantern or Thanksgiving pumpkin pie.

• Seeds from 1 or 2 pumpkins
• 1 quart water
• 2 tablespoons salt
• Vegetable oil, optional

Wash seeds in a strainer to remove pulp and strings. Combine seeds, water and salt in a saucepan, bring to a boil, then simmer 2 hours. Drain seeds and dry them with paper towels.
Heat oven to 325 degrees F. Line a baking sheet with parchment or nonstick foil. Arrange seeds in a single layer and bake until golden brown, stirring occasionally, 40 to 50 minutes.
Allow seeds to cool to room temperature. Crack one open and taste; add salt only if necessary. If desired, toss seeds to coat with 1 teaspoon vegetable oil per cup of seeds. Store seeds at room temperature in an airtight container.