Roasted pumpkin seeds | Living the Country Life

Roasted pumpkin seeds

A 10- to 14-pound pumpkin will yield about 1 cup raw seeds.

Number of Servings: 16
Serving Size: 1/4 cup
Prep: 15 min
Bake: 40 min at 325°
Stand: 24 hr

4 1/4 cups raw pumpkin seeds
2 tablespoons cooking oil
1 teaspoon salt

1. Rinse pumpkin seeds in water until pulp and strings are washed off, then drain.

2. 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 until dry, stirring occasionally.

3. Remove waxed paper from baking pan. Toast seeds in a 325 degree F oven for 40 minutes, stirring once or twice. Drain seeds on paper towels. Makes 16 (1/4-cup) servings.

Nutrition Facts (per serving): 213 cal., 19 g total fat (3 g sat. fat), 0 mg chol., 7 g carb., 152 mg sodium, 1 g fiber, 9 g pro.

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