salted pumkin seeds
- Categories
- Appetizers
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Pumpkin Seeds |
| 1½ tablespoon | Melted butter or oil |
| 1¼ teaspoon | Salt |
Separate the seeds from the fibres. Spread seeds on a flat shallow pan, (such as a jelly roll sheet). Pour melted butter over seeds and sprinkle with salt.
Bake in a slow oven (250) until the seeds are dried out and crispy brown. Stir occasionally to toast evenly.
From "Joe's Notebook" first edition (about 1966).
Submitted by Joe Sibley.
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