Toasted Pumpkin Seeds


  • 1 cup Pumpkin seeds
  • 1T butter or margarine
  • 1/4 tsp seasoned salt


Remove any fiber clinging to Pumpkin seeds; wash and drain well. Spread seeds in a single layer on a cookie sheet. Toast at 250F for 1 hour. Turn oven up to 350F. Mix seeds with a bit of vegetable oil (scant tablespoon for each cup of seeds), spread again on cookies sheet, salt lightly, if desired, with kosher salt. Roast for 15 minutes.

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