this is the recipe that I followed last night:

http://ohsheglows.com/2012/09/17/how-to-roast-perfect-pumpkin-seeds-easy-crunchy-addictive/

I used coconut oil, cinnamon, ginger, nutmeg and sea salt. DH said they were better than last year. DD said they could use a little more salt.

As for cleaning them, I don't know if we just had a lucky pumpkin this year, or if my technique was better. But it seemed that if I grabbed the goo, I could pop the seeds out and into the colander more easily than picking the seeds out individually. Rinsing them helped get any remaining blobs off, too. As to why: the stingy goo burns faster than the seeds, IME.

Anonymous wrote:You eat the whole thing.

You don't have to get all the goo off, just the larger chunks.

Exactly. The goo is good for you and actually helps the salt stick on.

Anonymous wrote:Here's a question: how do you adequately clean the little suckers? I feel like I can't get the goo off!

hand pick the big chunks of pulp.

then put the seeds in a strainer and rinse.

i didn't even dry them. i just lay the seeds out on a baking sheet, single layer. then roasted.

You eat the whole thing.

You don't have to get all the goo off, just the larger chunks.

And another question. Do you eat the hull, seed and all or peel them to get to the seed itself?

Here's a question: how do you adequately clean the little suckers? I feel like I can't get the goo off!

Anonymous wrote:WTF is "good quality" salt-- it comes in different shapes but it's not like paying for a French peasant to hand harvest from the sea gives you better quality.

Not table salt.

I've used a combo of old bay and kosher salt before and they were yummy.

WTF is "good quality" salt-- it comes in different shapes but it's not like paying for a French peasant to hand harvest from the sea gives you better quality.

I'm eating my first batch right now! I wanted to try a sweet version - I did about a tablespoon of melted butter, a tablespoon of sugar, and a good sprinkle of cinnamon and toss. On parchment paper. Toaster oven at just under 325 (I know mine runs hot), for about 18 minutes. They're awesome! I'll also end up doing a spicy version at some point, but these are fun.

make salt water, boil it in the pan and sauté the seeds in it.
The outer skin will absorb the salt and will give you the taste as you eat the unsalted seed.

I just did some. Mixed with melted butter, cayenne pepper, garlic powder, and salt. In the oven at 350 for 45 min.

A little oil on foil, good quality crushed salt, some garlic (kids are young). No pepper. I try to bake until crisp.

How do you prepare yours? Looking for some new fun ideas this year. We usually just do garlic and pepper.