Toasted Pumpkin Seeds

Toasted Pumpkin Seeds

2 cups pumpkin seeds
1 tbsp oil (corn, sunflower)
1 tbsp butter (or margarine)
1-2 tsp salt

Separate the seeds from pumpkin pulp. No need to wash them, just pull the fibers and excess pulp off. Leaving remnants of the flesh on the seeds gives them a wonderful pumpkin flavor. In a bowl coat seeds with oil, butter and salt. Spread and bake on a baking sheet at 225° F until seeds are golden, crisp and dry, about 1 hour. Stir frequently to prevent scorching. Cool and enjoy!

Options:
1 tsp Worcestershire sauce
1 tsp soy sauce
chili powder to taste
garlic salt to taste
cayenne pepper to taste
seasoned salt to taste
allaboutpumpkins.com

2 cups pumpkin seeds
1 tbsp oil (corn, sunflower)
1 tbsp butter (or margarine)
1-2 tsp salt

Separate the seeds from pumpkin pulp. No need to wash them, just pull the fibers and excess pulp off. Leaving remnants of the flesh on the seeds gives them a wonderful pumpkin flavor. In a bowl coat seeds with oil, butter and salt. Spread and bake on a baking sheet at 225° F until seeds are golden, crisp and dry, about 1 hour. Stir frequently to prevent scorching. Cool and enjoy!

Options:
1 tsp Worcestershire sauce
1 tsp soy sauce
chili powder to taste
garlic salt to taste
cayenne pepper to taste
seasoned salt to taste
allaboutpumpkins.com