Tuesday, October 27, 2009

Roasted pumpkin seeds

A traditional favorite, and great low-sugar Halloween snack

  1. Scoop the seeds and pulp out of a pumpkin.
  2. Separate the seeds from the pulp.
  3. Rinse out the seeds at least twice.
  4. Put the seeds in a large bowl and add enough water to make the seeds float.
  5. Add 2-3 tablespoons of salt.
  6. Let soak overnight or longer.
  7. Drain the water from the seeds.
  8. Line a baking sheet with foil.
  9. Pour the drained seeds on the baking sheet.
  10. Thoroughly sprinkle with salt.
  11. Bake at 350 degrees, checking every 10 minutes for doneness.
  12. Seeds are done when they just start to turn golden brown and are crisp when you bite into them.

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