PUMPKIN SEEDS
By Gloria Pitzer, as seen in… Cook is a 4-Letter Word! (Secret RecipesTM, St. Clair, MI; November 1984, p. 46).
INGREDIENTS:
1 cup table salt + ¼ cup extra
8 cups water
2 cups cleaned, pumpkin seeds
2 egg whites
INSTRUCTIONS:
Dissolve 1 cup salt in 4 cups water, over medium heat, in a 2-qt saucepan. Bring it to a boil to be sure the salt is completely dissolved. Pour it then into a large kettle that will accommodate it nicely, plus additional 4 cups water. Add the cleaned seeds. Let these stand overnight, or at least for 12-15 hours.
Then beat egg whites until foamy, but not yet stiff. Coat the seeds in the egg whites and arrange on a brown paper lined cookie sheet, in a single layer, and dust liberally in additional table salt.
Bake at 275°F for about 45 minutes to an hour, or until the surface of the seeds appear dry. For a heavier coating, dip seeds in more beaten egg whites and dust again in salt. Return to oven until dry enough to please you.
See also…
