Once You Pop, You Can’t Stop ~ Easy, Addictive Roasted Pumpkin Seeds

My first attempt at roasting pumpkin seeds, I burned them to a crisp!I was heart-broken, as I didn't think it was worth all of the effort in the first place. All that de-stringing of pumpkin pulp, and rinsing and re-rinsing, not even one good one to keep my spirits up.I was not going to let the first burnt batch let me give up! So I did some more research on how to roast the perfect seed and…Eureka! I finally found my answer; the inner seeds cook way faster than its outer shell. I roasted my first batch until it looked like my seeds were golden color, when they really shouldn't change color during the roasting process.
I am going to share my secret of making the perfect bunch of roasted pumpkin seeds.
What you will need:Pumpkin SeedsWaterSaltOilClean the seeds.  This step is the most grueling of the whole process, I promise!  You need to really get in and clean the seeds of their slimy pumpkin pulp.  I soak them in a bowl of cold water to loosen the pulp, and get my hands down and dirty into the bowl to loosen the pulp.  I then strain the seeds in my colander, and repeat the process until all remaining pulp is set free from my lovely seeds.

Boil the seeds for 10 minutes in salted water. 2 cups of water to every half of a cup of pumpkin seeds and 1 TBS of salt. Bring the pot of water, seeds, and salt to a boil and then reduce the heat to a simmer for 10 minutes.

Strain the seeds back into the colander and lightly pat dry with a tea towel, or a paper towel.  Spread seeds onto a baking sheet and spray with olive oil until each seed is lightly coated. Add salt to the top {optional} or cinnamon sugar for the sweet tooth!

Time to roast! Roast at 350 degrees for 10-20 minutes.  I kept checking on mine every few minutes; I didn't want another burnt seedcatastrophy!  They should not really change in color on the outside, but the inner seed should have a slight golden color to them and the outer shell should be crunchy.Enjoy!