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Pumpkin Seeds, Salted and Roasted
- Makes
2 cups
- Difficulty
Easy
By Helen Witty and Elizabeth Schneider
Published 1979
Don’t waste the pumpkin seeds when you’re making jack-o’-lanterns or pies. Instead, salt and toast them for nutritious snacks. If there are any child laborers on hand, let them slosh through the fibers in pursuit of the slippery seeds; it’s the smooshiest orgy since mud pies.
Ingredients
1 quart 2 tablespoons 2 cups
Method
Preheat the oven to .350 degrees - Bring the water and salt to a boil. Add the seeds and boil for 10 minutes (or for 15 if they are large and horsey). Drain them well.
- Combine the seeds and butter in a roasting pan or dish and toss until the bu
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