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ROASTED PUMPKIN SEEDS
Preheat the oven to 350 degrees
Rinse seeds well. For every 2 cups of seeds, put 4 cups of water and 2 tablespoons of salt into a saucepan. Add the seeds and simmer over low heat for 10 minutes. Drain well in a colander. Place on paper towels and pat dry.
Toss the pumpkin seeds with melted, unsalted butter (1 tablespoon of butter for every 2 cups of seeds) in a large bowl until the seeds are evenly coated.
Spray a cookie sheet with Pam vegetable spray. Spread the pumpkin seeds over the tray and bake for 30 inutes, stirring and tossing occasionally. Seeds are ready when golden brown.
If you make these the day before, store in an airtight container.
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