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ROASTED PUMPKIN SEEDS-
MY DAUGHTER'S FAVORITE
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1.5 cups raw, whole pumpkin seeds
1 TBS melted butter
salt
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1. Wash pumpkin seeds. Seeds will float and pumpkin guts tend to sink so use that to your advantage. Let dry by spreading out on foil or cookie sheet. Don't use paper towels - they'll stick.
2. Preheat oven to 300 degrees F (150 C)
3. Toss seeds with melted butter and drain off excess butter
4. Spread seeds out on nonstick cookie sheet. Lightly sprinkle with salt.
5. Bake about 45 minutes until golden brown. Stir every 15 minutes during baking.
6. Line container with paper towel to absorb any remaining moisture from the butter.

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