October may be the most popular month to roast pumpkin seeds, but in the Middle East, roasted seeds are a popular snack all year long.
Ingredients:
- 2 cups raw pumpkin seeds
- 2 ½ tablespoons butter, melted
- 1 tablespoon salt
Preparation:
Gather seeds from pumpkin and place in colander. Rinse thoroughly to remove any pumpkin sticking to the seeds. Pumpkin seeds can also be boiled in water mixed with a pinch of salt to clean. Once clean, spread out in an even layer on a cookie sheet and allow to dry overnight.
Preheat oven to 300 degrees. Toss dry pumpkin seeds with salt and butter and place in a single layer onto cookie sheet. Place in oven and bake for 35 minutes or until seeds are golden brown.
For a variety, other seasoned salts, such as garlic salt, can be used in place of regular salt.
Preheat oven to 300 degrees. Toss dry pumpkin seeds with salt and butter and place in a single layer onto cookie sheet. Place in oven and bake for 35 minutes or until seeds are golden brown.
For a variety, other seasoned salts, such as garlic salt, can be used in place of regular salt.
