Cooking: how to roast pumpkin seeds

Self-tutoring about cooking: the tutor mentions roasting pumpkin seeds.

I was carving a few jack-o-lanterns for Halloween, and decided I’d keep the seeds to roast. My wife likes roasted pumpkin seeds.

I managed to get most of the pulp off the seeds; needing to clean them more, I rinsed them in a colander. Next, I transferred them to a bowl, where I added in a little oil, liberal salt, and seasoning salt.

After that, I spread the seeds on a metal pan, put it in the oven, and turned the heat to 350°F. After maybe 10 minutes some seeds were starting to brown. I pulled the pan and turned over the seeds; a few stuck at first. Afterwards, I returned the pan to the oven.

I heard seeds cracking, so removed them again, maybe five minutes later, and flipped them again. This time, none stuck, which told me that flipping them is an important part of the roasting process. Sensing a few seeds were still a bit damp, I returned them to the oven for about another five minutes. After that, I removed them for good and turned off the oven.

Source:

tasteofhome.com