Roasted Pumpkin Seeds Recipe

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Yield: Makes 1 to 2 cups.

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

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.