Roasted Pumpkin Seeds

By connieo

Ingredients

• 1 . Fresh pumpkin seeds
• 2 . 2 Tbsp. cooking oil
• 3 . 1 tsp salt

Preparation

Step 1

1. Remove seeds & pulp from the inside of pumpkins and set aside in a large bowl. Rinse seeds in water until pulp and strings are washed off, then drain. Aim to collect about 4 cups of seeds.

2. In a medium-size mixing bowl combine pumpkin seeds, 2 Tbsp cooking oil and 1 tsp salt. Spread onto a waxed-paper lined 15 X 10 X 1-inch baking pan. Let stand for 24 to 48 hours or until dry; stir on the pan occasionally.

3. Preheat oven to 325*F and remove waxed paper from baking pan. Toast seeds in oven for 40 minutes, stirring once or twice. Drain seeds on paper towels.