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Ingredients

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Directions

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

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  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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

Tips

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.

Nutrition Facts

202 calories; 21 g total fat; 3 g saturated fat; 8 g polyunsaturated fat; 6 g monounsaturated fat; 0 mg cholesterol; 152 mg sodium. 278 mg potassium; 5 g carbohydrates; 1 g fiber; 0 g sugar; 9 g protein; 49 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 3 mg iron;

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