Roasted Pumpkin Seeds

Separate seeds from stringy fibers. Wash seeds thoroughly and dry at room temperature or in a warm oven for 3 to 4 hours. The seeds should be mature and well filled. Seeds may be hulled or left whole. To hull seeds in quantity, first break them up with a rolling pin, hammer or food chopper, then drop the seeds into a large container filled with water. Stir vigorously to bring all the kernels in contact with the water and to break the surface tension. Kernels will sink to the bottom; the shells will remain floating. After the kernels have dried, they may be roasted in a frying pan on low heat or toasted in a shallow pan in an oven set at 325 degrees F. Mix approximately 1 cup of oil and 1 teaspoon salt, if desired, and heat, stirring frequently to prevent scorching. The time will vary, depending upon their dryness. The hulled, toasted seeds can be used to replace nutmeats in baked goods or can be eaten as snacks. To roast whole seeds, toss dried pumpkin seeds with oil and/or salt and roast in an oven set at 325 degrees F. for 15-20 minutes, stirring frequently.