You can brine and then roast your pumpkin seeds or you can brine, then boil and then roast your pumpkin seeds or you can skip then brine altogether and just boil and roast. I think they are best went brined first, then boiled, then roasted.
To brine or boil: measure pumpkin seeds. Use a brine that is twice the amount of water (in cups) as the amount of seeds (in cups) and a tablespoon of salt for every cup of water.
To brine, mix together the pumpkin seeds, water, and salt and refrigerate, covered for three to five days. Remove seeds with a skimmer. Most of the fibers will fall to the bottom; scoop seeds out and either pat dry and roast or boil.
To boil, mix together the pumpkin seeds, water, and salt and bring to a boil. Reduce to a good, hard simmer and cook for 10 minutes. Remove with a skimmer. Again, most of the fibers will have fallen to the bottom. Pat dry.
To roast, preheat oven to 400 degrees. Add pumpkin seeds to a heavy cookie sheet. Drizzle with oil and sprinkle with seasoning. Roast 15 to 25 minutes, stirring after 10 minutes, then again shortly before done. Watch carefully at the end of the cooking time. Remove from cookie sheet promptly.
Keywords: Appetizer, Pumpkin