Ingredients

• 2  cups raw pumpkin seeds
• 1  Tbsp. cooking oil
• 1/2  tsp. salt

Directions

1. Rinse pumpkin seeds until pulp and strings are washed off; drain.

2. Spread seeds on a waxed paper-lined 15x10x1-inch baking pan. Let stand for 24 to 48 hours or until dry, stirring occasionally. In a medium bowl combine pumpkin seeds, cooking oil, and salt.

3. Preheat oven to 325 degrees F. Remove waxed paper from baking pan. Return seeds to pan. Bake, uncovered, 30 to 35 minutes until lightly toasted and crisp, stirring twice. Cool on paper towels. Makes 2 cups

Note: Use seeds from pie pumpkins or a carving pumpkin. don't use seeds from decorative white pumpkins. Select small seeds -- the larger seeds will pop in the oven and will be tough.