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.

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