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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Roasted Pumpkin Seeds

Makes: 16 servings
Serving size: 1/4cup
Prep 15 mins Bake 325°F 40 mins Stand 24 hrs
Roasted Pumpkin Seeds
  • 4 1/4  cups  raw pumpkin seeds
  • 2  tablespoons  cooking oil
  • 1  teaspoon  salt

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,
  • cal. (kcal) 213,
  • Fat, total (g) 19,
  • sat. fat (g) 3,
  • carb. (g) 7,
  • fiber (g) 1,
  • pro. (g) 9,
  • vit. A (RE) 10,
  • vit. C (mg) 1,
  • sodium (mg) 152,
  • calcium (mg) 20,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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