In Turkey an everyday go to snack is sunflower seeds, the turks like to snack on them while talking to friends and sipping on traditional turkish çay, it’s not as simple as opening a ready packed back from the supermarket though, there’s a knack to eating them.
Between thumb and finger you sit the shelled sunflower seed between your top and bottom teeth (whichever place is most comfortable for you) now you slightly bit together until the shell cracks enough for you to cleanly whip the seed out of the shell with your tongue and then chuck the shell in the bin (or turks often use the floor out on the garden ) to be fair even if there is a bowl or bin provided for their shells, they still seem to miss it and use the floor anyway lol.
So these pumpkin seeds are just as popular to snack on. Also a great way to use up the seed when scooping out the inners of your pumkin.
Clean the flesh off the seeds and chuck them straight onto a baking sheet on a banking tray, (no need to dry them out) pour over a little melted butter, a dusting of garlic salt and a dusting of paprika, you can use any spice you want for this. Some people prepare them plain or with a little salt on, where as others like a good tasting kick while snacking on these.
Give them a good toss around to make sure the seeds are completely covered and then spread out along the tray so they are nearly all one layer. Now add to a pre heated oven of 150* and roast for around 45 mins to an hour until they are beautifully roasted and easy to crack open. (If you roast them slowly – they won’t burn)
Once they are ready, let them cool and enjoy while watching the tv or socialising with friends ☺️