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  • Serves: 1 Servings

Salty Pumpkin Seeds (Instructions)

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Category: Appetizers

 Ingredients List

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Even the seeds get into the act. Toast your supply in the time of plenty,
just before the frost touches the colourful autumn leaves. They will keep
for 1 year stored in the freezer or a few months in a cool place in sealed

Remove the fibres from the seeds of a large pumpkin and place seeds in a
saucepan. Top with cold water, add 1 tsp salt, cover and simmer 2 hours.
Drain and spread on paper toweling 4-8 hours to dry. When completely dry,
place on a baking sheet, sprinkle with a few spoonfuls of salad oil just
enough to make seeds slightly oily when rubbed together.

Set in a 350 F oven for 20-35 minutes, or until nutty brown, stirring a few
times with a fork. When done, spread on brown paper, salt to taste and let
cool. Eat as is, immediately, or store, and if you then want a crisper
seed, warm up in a 350 F oven for 15 minutes.

mc by Terri

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