Salted pumkin seeds
6 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | cups | Pumpkin Seeds |
1½ | tablespoon | Melted butter or oil |
1¼ | teaspoon | Salt |
Directions
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.
Related recipes
- Almond-pumkin muffins with struesel topping
- Apple butter pumkin pie
- Carabassa arnadi (pumkin arnadÃ)
- Herbed pumkin gnocchi
- Kathleen frakes fantastic pumkin bread
- Pipian paste (pumkin seed paste)
- Pumkin bread
- Pumkin cake
- Pumkin pecan pie
- Pumkin seed sauce
- Pumkin-lemon creme pie
- Pumkin-pear-cheddar soup
- Salt & pepper pork
- Salt cake
- Salt spice
- Salted pumpkin seeds
- Season salt
- Seasoning salt
- Spiced salt
- Vegetable salt