294666 Fri Oct 31 20:50:55 -0800 2003 2 27 General Chowhounding Topics 0 1616832 This seems a bit of an obvious question, but how do you toast pumpkin seeds, for the best result? I like them to be on the crispy and salty side. I think it's one of those basics that's so basic, my "sophisticated" cookbooks don't have a recipe for how to make them. TIA! Happy Halloween Everyone! Fri Oct 31 20:50:55 -0800 2003 0 DanaB 1 1616834 There was a recent thread which includes some different methods. I'll attach a link for you. Link: http://www.chowhound.com/topics/show/294540#1615665 Fri Oct 31 22:07:55 -0800 2003 1616832 0 Pat Hammond 1 1616852 Here's what I've always done. Soak the seeds in a brine of a tablespoon of salt and a quart of water over night. Place the seeds on a cookie sheet/bun tray and bake in the oven at 350° until lightly golden brown. FYI my opinion is to ALWAYS toast your nuts and seeds before using as an ingredient to bring out the full flavor and texture that will really make your food great! Sat Nov 01 12:49:41 -0800 2003 1616832 0 RobL