Roasted Pumpkin Seeds
Pumpkin seeds make a terrific snack — just like peanuts, it's impossible to eat only one!
Servings: 250 to 500 seeds
Ingredients:
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Seeds from 1 pumpkin (about 2 cups/500 mL)
2 tsp (10 mL) vegetable oil
1/4 tsp (1 mL) salt
Preparation:
Cut pumpkin in half. Using large spoon, remove all seeds to large sieve. Rinse under cold running water to remove stickiness. Pick out and discard any stringy pieces.
Spread rinsed seeds in single layer on 2 baking sheets. Let dry thoroughly, stirring and separating once or twice. In small bowl, combine seeds, oil and salt, stirring to coat well; spread on baking sheets.
Bake in 375°F (190°C) oven, stirring and spreading seeds on sheets once, for 15 to 20 minutes or until seeds are deep golden brown. Let cool. Store in airtight container
Additional Information
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Note: For slightly crispier seeds, place rinsed seeds in saucepan; add 1 tsp (5 mL) salt and fill pan half-full with water. Cover and simmer gently until softened, about 2 hours; drain. Spread on baking sheets; let dry. Coat with oil and bake as above, without adding more salt.
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