This recipe appears on page 513 of the book Nourishing Traditions. Makes 4 cups.
- 4 cups raw, hulled pumpkin seeds
- 2 tablespoons sea salt
- 1 teaspoon cayenne pepper (optional)
- filtered water
This recipe imitates the Aztec practice of soaking seeds in brine, then letting them dry in the hot sun. They ate pepitas whole or ground into meal.
- Dissolve salt in water and add pumpkin seeds and optional cayenne.
- Leave in a warm place for at least 7 hours or overnight.
- Drain in a colander and spread on a stainless steel baking pan.
- Place in a warm oven (no more than 150 degrees) for about 12 hours or overnight, turning occasionally, until thoroughly dry and crisp.
- Store in an airtight container.