These were decent - I prefer other varieties. They turned out super crunchy though and had some flavor. For any pumpkin seed recipe, you need to "prep" your seeds if you have gotten them from a fresh pumpkin. First, rinse off all the gunk and residue. Then put them in a bowl with salt water and let them soak for a day or 2. Cover the top of the bowl with a wet towel. Change salt water as needed. This is to a) draw the water out of them (for a crunchier bite) and b) infuse them with some salty flavor. Thereafter, drain and lay out the seeds on a flat surface (ie. baking pan) on top of a layer of paper towels. Let them dry out for a day or two and then cook as directed. I used 1 cup of seeds for the amount of spices specified for 2 seeds.
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