Roasted Pumpkin Seeds

Instead of throwing these out when you clean out your pumpkins, you can roast them with some spices and they make a great snack.  


I have tried to make these before but I always found them to remain too hard and chewy even after roasting for a long time.  This time, after reading some comments on the internet, I decided to try and boil them first and then roast them.  This worked well.

1. Once you have removed the seeds, put them in a strainer and wash them well, making sure to remove all the pumpkin pulp;
2. Place them in a pot of salted water and bring to a boil over medium high heat.  
3. Reduce the heat and allow to simmer for 20 minutes;
4. Preheat oven to 250ºF (120°C);
5. Strain the seeds and spread them out on a clean tea towel. Blot to dry;
6. Place the seeds in a bowl and toss with oil (they should be well coated);
7. Season with a large pinch of sugar, salt and chiptole powder (or any spice you like);
8. Bake for 1h15, stirring the seeds regularly every 15 minutes;
9. Turn off the oven but leave the seeds in for another 30 minutes;