Salted pumkin seeds

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.

Similar recipes