Rating: 4 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Source: Better Homes and Gardens

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Recipe Summary test

prep:
15 mins
bake:
40 mins
stand:
24 hrs
total:
24 hrs 55 mins
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse pumpkin seeds in water until pulp and strings are washed off, then drain.

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

  • Remove parchment or 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

213 calories; fat 19g; saturated fat 3g; carbohydrates 7g; insoluble fiber 1g; protein 9g; vitamin a 10.3RE; vitamin c 0.6mg; sodium 152mg; calcium 20.2mg; iron 5.4mg.
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