Toasted Pumpkin Seeds

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

Rate This!

  • Makes: 8 servings
  • Serving Size: 1/4 cup
  • Makes: 2 cups
  • Prep: 15 mins
  • Bake: 30 mins 325°F
  • Stand: 24 hrs

Toasted Pumpkin Seeds

Reviews (0)

Rate This!

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

From the Test Kitchen

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.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Toasted Pumpkin Seeds)

  • Per serving:
  • 202 kcal ,
  • 21 g fat
  • (3 g sat. fat ,
  • 8 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 152 mg sodium ,
  • 5 g carb. ,
  • 1 g fiber ,
  • 9 g pro.
rate this recipe!
add review

Reviews (0)


Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close