Pumpkin seeds

–fresh pumpkin seeds
–1 1/2 T olive oil
–1 tsp salt (Kosher salt)
I like garlic salt too!

I cut and gutted two pumpkins yesterday and they yielded about 2 1/2 cups of seeds.

I tried method of boiling the seeds first, and then simmering for 10 minutes. The idea is that the inner seed separates a bit from the outer shell resulting in a nice pop when you crunch them.

After draining, I tossed the seeds into the crockpot and added the olive oil and salt. I stirred well and turned it to high.For six hours, stirring every hour or so.

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