Salted Pumpkin Seeds
After carving that Halloween pumpkin, don't toss the seeds. Roast them for a delicious healthy snack.
Yield
8 servingsPrep
30 minCook
1 hrsReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
water
|
|
| ¼ | cup |
salt
|
|
| 2 | cups |
pepitas (pumpkin seeds)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
water
|
|
| 59 | ml |
salt
|
|
| 473 | ml |
pepitas (pumpkin seeds)
|
|
Directions
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.
