Debbie’s Pumpkin Busters

Debbie's Note... "See -- here's the truth about pumpkin seeds. Nobody knows if you should soak 'em or dry 'em. And I do declare --NObody! I have researched soak or don't soak until my hair finally spiked and said "enough is enough". So here's the deal -- I'm sharing three different ways to prepare those fibrous wonders along with two recipes. My family's personal favorite recipe plus a gourmet one for fun."

Preparation One:
Remove pulp from seeds with your fingers. Rinse Seeds. Drain. Spread on a paper towel to dry overnight.

Preparation Two:
After removing pulp from seeds, rinse seeds in a colander folding them several times with your hands. Do not let the seeds come within an inch of a paper towel. The seeds will stick to the paper. So use foil instead.

Preparation Three - (DEBBIE'S FAVORITE PUMPKIN SEEDS:
Leave some pulp on the seeds. Throw those partly pulpy seeds in a bowl. Cover with water; just barely. Soak for a couple hours. Drain. Remove some pulp if it's too much. Spread seeds on an ungreased cookie sheet (yes while still wet). Sprinkle with kosher salt. Generously. BAKE in a preheated 325 degree oven for about 20 minutes or until golden. After the first ten minutes in the oven use a spatula to flip as many seeds as you can. It won't be a lot! Have fun -- !!

SWEET & SPICY PUMPKIN SEEDS (for the gourmet):
Boil one cup of water with one cup of light Karo Syrup. Drop in one cup of pumpkin seeds and boil for 5 minutes. Drain sticky seeds in a colander. Sprinkle with the following seasoned salt:
1 TBSP paprika
1 TBSP brown sugar
2 teasp. coriander
1 teasp. cumin
dash of chili powder

INSTRUCTIONS: Preheat oven to 325. Line cookie sheet with parchment paper. Spread seeds over parchment. Bake for 15-20 minutes or until golden.