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Roasted Pumpkin Seeds
Ingredients
-
4 1/4
cups raw pumpkin seeds
-
2
tablespoons cooking oil
-
1
teaspoon salt
Directions
1. Rinse pumpkin seeds in water until pulp and strings are washed off, then drain.
2. In a medium mixing bowl combine pumpkin seeds, cooking oil, and salt. Spread mixture onto a waxed-paper-lined 15x10x1-inch baking pan. Let stand for 24 to 48 hours or until dry, stirring occasionally.
3. Remove waxed paper from baking pan. Toast seeds in a 325 degree F oven for 40 minutes, stirring once or twice. Drain seeds on paper towels. Makes 16 (1/4-cup) servings.
Nutrition Facts
(Roasted Pumpkin Seeds)
- Servings Per Recipe 16,
- Calories 213,
- Protein (gm) 9,
- Carbohydrate (gm) 7,
- Fat, total (gm) 19,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 10,
- Vitamin C (mg) 1,
- Sodium (mg) 152,
- Calcium (DV %) 20,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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