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Roasted Pumpkin Seeds

by in Nov 2002

Yield: Makes 1 to 2 cups.

Ingredients:

  • seeds (1 to 2 cups) from one pumpkin
  • 1 teaspoon peanut or canola oil
  • salt (optional)

Instructions:

Rinse the seeds thoroughly to remove any pulp. Pat dry between paper towels. Put seeds into a shallow baking pan and drizzle them with oil, stirring to coat each seed. Spread the seeds out in the pan and bake at 325 degrees F until golden and crunchy, about 1 hour. Stir frequently to turn. Serve as is or sprinkle with salt. Store unused seeds in an airtight container for up to one month. Retoast stored seeds for about 5 minutes, as needed.
Updated Wednesday, February 9th, 2005
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