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Message: <blockquote data-quote="CleverNickName" data-source="post: 9790162" data-attributes="member: 50987">Carving a pumpkin tonight?  Save those seeds!CleverToasted Pumpkin SeedsIngredients:<ul> <li data-xf-list-type="ul">1 cup of fresh pumpkin seeds</li> <li data-xf-list-type="ul">2 quarts water</li> <li data-xf-list-type="ul">1 tablespoon + 1/2 teaspoon salt (divided use)</li> <li data-xf-list-type="ul">1/2 teaspoon baking soda</li> <li data-xf-list-type="ul">1/2 tablespoon vegetable oil</li> </ul>Instructions:<ol> <li data-xf-list-type="ol">Clean and wash the pumpkin seeds well, making sure to get all of the pulp off of them.</li> <li data-xf-list-type="ol">Bring the water to a boil, then add the pumpkin seeds and 1 tablespoon of the salt.  Cover and simmer for about 10 minutes.</li> <li data-xf-list-type="ol">Drain the seeds, then put them into a bowl.  While they are still damp, add the baking soda and the remaining salt, and stir until dissolved and well-coated. </li> <li data-xf-list-type="ol">Spread the seeds out onto a sheet of wax paper and allow to dry for at least an hour (overnight is preferred for best results.)</li> <li data-xf-list-type="ol">Preheat the oven to 300°F. </li> <li data-xf-list-type="ol">Toss the pumpkin seeds with the vegetable oil, then spread them out onto a single layer on a sheet of parchment paper. </li> <li data-xf-list-type="ol">Bake until golden brown and crispy, about 15-20 minutes.</li> <li data-xf-list-type="ol">Allow to cool for 10 minutes or so before serving.</li> <li data-xf-list-type="ol">Store any leftovers (there won't be any) in an airtight container in the refrigerator.</li> </ol></blockquote>

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