Roasted Pumpkin Seeds Recipe
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Roasted Pumpkin Seeds
Preheat oven to 350 degrees F.
Rinse seeds well. For every 2 cups of seeds, put 4 cups of water and 2
tablespoons of salt into a saucepan. Add seeds and simmer over low heat for 10
minutes. Drain well in strainer. Place on paper towels and pat dry.
Toss the dry seeds with melted, unsalted butter in a large bowl until evenly
coated. Spray cookie sheet with vegetable spray. Spread seeds over tray and bake
for 30 minutes, stirring and tossing occasionally. When seeds are golden brown,
they are ready. Store in an airtight container in a cool place.