Pumpkin seeds are delicious and nutritious, and often available in abundance around the Autumn holidays. Pumpkin seeds are high in protein and help raise the "good" cholesterol levels. They make a tasty snack to munch or can be added to recipes for both savory and sweet dishes. Most people will eat pumpkin seeds in the shell, however, if you find the texture too much to swallow you can open your pumpkin seeds first. There are two basic techniques for hulling pumpkin seeds.
Instructions
Hulling Large Quantities
1. Remove all strings and wash your pumpkin seeds. Lay them on a baking sheet and place them in a 150 degree Fahrenheit oven for approximately three hours, or until they are dry.
2. Lay the seeds on a cutting board. Smash the seeds with a heavy object, such as a rolling pin, kitchen mallet, or the flat bottom of a cast iron frying pan until the shells break open.
3. Fill a large pot with water. Place your broken seeds into the water.
4. Stir the water vigorously to create a whirlpool. The kernels will be released from the shell. The kernels will sink to the bottom, and the empty shells will float on the top.
5. Skim the empty shells off the surface of the water with a spider strainer. Pour the water through a fine strainer to retrieve the kernels.
Hulling Individual Seeds
6. Roast your pumpkin seeds in a 150-degree oven for three hours or until dry. Allow them to cool.
7. Put on a protective glove. Pick up a pumpkin seed and pinch it between your thumb and forefinger with the point end facing you.
8. Insert the tip of a paring knife into the point edge of the pumpkin seed. Twist the knife to crack open the shell.
9. Remove the seed and dispose of the shell. This method is more time consuming, however if done carefully it will result in whole, perfect kernels.
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