Salted pumpkin seeds
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| ¼ | cup | Salt |
| 2 | cups | Pumpkin seeds |
Directions
Use seeds of the Halloween pumpkin.
Combine water and salt in saucepan. Cook and stir until salt dissolves; cool.
Add pumpkin seeds and soak overnight. Drain thoroughly. Pat seeds dry with paper towel.
Place on a cookie sheet. Bake at 300 F until seeds are dry, about 1 hour.
Yield 2 cups, 8 servings ¼ cup 92 calories, 2 fat exchanges Source: Diabetic High Fiber Cookbook by Mary Jane Finsand c. 1985 Shared but not tested by Elizabeth Rodier, Oct 93