Pumpkin Seeds

It's that time of year again when we go out and carve pumpkins and get stuck with all the innards. So, last year I attempted baking the seeds to have pumpkin seeds to munch on at work. It was all guesswork and they didn't turn out that well...But this year I have an actual recipe! Let me share it with you!

First, remove the seeds from a pumpkin, leaving behind as much of the fiber as you can. Immediately place the seeds in a large bowl of water to avoid any fiber drying on the seeds.

Secondly, transfer the pumpkin seeds to a colander. Thoroughly rinse the pumpkin seeds under cold running water, rubbing the seeds between your fingers until the pulp and strings are washed off. Drain well.

Third, preheat the oven to 300°F. In a medium-size mixing bowl, combine 3 cups of the pumpkin seeds, 2 tablespoons vegetable oil and 1 teaspoon salt; stir to coat well. Spread the seeds onto a baking sheet. Bake for 65 to 70 minutes or until lightly browned and crisp, stirring often to brown the seeds evenly. Cool to room temperature. To store, place in a tightly covered container (will keep for 1 week).

Makes: 3 cups

That was it, I didn't use vegetable oil. I would like to thank "Like Grandma Used To Make." To go to the Amazon. com website for more information on this cookbook Click here.