Helen Witty

Pumpkin Seeds, Salted and Roasted

Preparation info
  • Makes

    2 cups

    • Difficulty

      Easy

Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home
Better Than Store-Bought

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

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 water
  • 2 tablespoons salt
  • 2 cups

Method

  1. Preheat the oven to 350 degrees.
  2. 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.
  3. Combine the seeds and butter in a roasting pan or dish and toss until the bu