Roasted Pumpkin Seeds Recipe
Ingredients
| Raw pumpkin seeds | 4 1/4 Cup (16 tbs) | |
| Cooking oil | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| 16 small clear plastic bags or 6-inch-square pieces of colored cellophane wrap | ||
| Ribbon | ||
Directions
Rinse pumpkin seeds in water till pulp and strings are washed off, then drain. In a medium mixing bowl combine pumpkin seeds, cooking oil, and salt. Spread mixture onto a waxed-paper-lined 15x10x1-inch baking pan. Let stand for 24 to 48 hours or till dry, stirring occasionally.
Remove waxed paper from baking pan. Toast seeds in a 325° oven for 40 minutes, stirring once or twice. Drain seeds on paper towels.
Package 1/4 cup of the seeds in each bag or place seeds in the center of cellophane wrap, then bring up edges. Tie closed with the ribbon.
Remove waxed paper from baking pan. Toast seeds in a 325° oven for 40 minutes, stirring once or twice. Drain seeds on paper towels.
Package 1/4 cup of the seeds in each bag or place seeds in the center of cellophane wrap, then bring up edges. Tie closed with the ribbon.
Chef
