My mother used to make these, and we all loved them. (And so did our frequent guests.) Using the microwave makes them puff up into little round, crunchy bullets. You can toast them in the oven, but they won’t puff as much.
2 tablespoons water
¾ teaspoon salt
1 teaspoon onion powder
¼ or ½ teaspoon garlic powder
4 cups raw pumpkin seeds
1. Mix together the water and seasonings in a mixing bowl.
2. Add the pumpkin seeds and stir until coated.
3. Place in a microwave container with lid. Cook in microwave on high for 4 minutes. Stir, cover, and return for 2 more minutes. Stir. Return for 2 more minutes, depending on your microwave. They will puff up and brown when done. Remove and pour out onto a tray to cool.
To oven roast them place the “seasoned” pumpkin seeds on a cookie sheet and bake at 250 degrees F for about 1hr. to 1 1/2 hours. Check occasionally for doneness by cutting one in half and seeing how brown it is inside, or how crunchy it is. When light brown or crunchy then remove seeds from the oven.