MOTHERHOOD - Baking Pumpkin Seeds!

I love pumpkin seeds and have experimented with them every Halloween. Last year I discovered cinnamin sugar pumpkin seeds and only did those this year, so yummy and doesn't make you need that glass of water so badly. 

Of course you need to clean out your pumpkin, get all of the seeds and "guts" out. Place them all in a giant bowl.

Remove all of the seeds from the guts and just toss the guts out. 

(PIC OFF GOOGLE) Rinse your seeds off and let them soak over night. 

The next day drain the water from seeds. Now there are different ways to do the next parts, but this is the way I like. I like to almost brine my seeds. To do your regular salted pumpkin seeds put them back in the bowl with water and add about a tablespoon of salt and let it sit overnight soaking again. To do my new personal favorite cinnamon sugar pumpkin seeds let the seeds soak in sugar water, with the sugar maybe put 2 tablespoons. 

Drain the seeds again and then lay them out to air dry.

I like to pull out all of the 'bad' seeds (seeds on the right) they are actually only the shells with no seed inside and don't taste very good even after cooked. 

Then coat your seeds with either some salt or cinnamon sugar, whichever way you decided to go with your seeds. 

 Bake your seeds at 400 degrees from anywhere from 5-20 minutes keeping an eye on them. They will be ready to pull out of the over once they are a nice golden brown.

Golden brown seeds ready to be eaten. Let cool of course! ;)