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Makes about 1 cup
2 tablespoons safflower or other light vegetable oil
1 cup seeds from any type freshly-cut pumpkin, washed and dried
Kosher or sea salt to taste
Instructions: Preheat oven to 325°. Heat the oil in a frying pan over medium high heat. When oil is hot, sauté the seeds, stirring frequently until
lightly browned, about 5 minutes. Using a slotted spoon, transfer the seeds to an ungreased baking sheet and spread them in a single layer. Sprinkle
with the salt and bake until crisp, about 15 minutes.
Transfer the seeds to paper towels and let cool. Store in an airtight container for up to 1 month.
These are easy and fun to do, and can add another dimension to cooking with kids around Halloween or Thanksgiving- the height of pumpkin season.
2 tablespoons safflower or other light vegetable oil
1 cup seeds from any type freshly-cut pumpkin, washed and dried
Kosher or sea salt to taste
Instructions: Preheat oven to 325°. Heat the oil in a frying pan over medium high heat. When oil is hot, sauté the seeds, stirring frequently until
lightly browned, about 5 minutes. Using a slotted spoon, transfer the seeds to an ungreased baking sheet and spread them in a single layer. Sprinkle
with the salt and bake until crisp, about 15 minutes.
Transfer the seeds to paper towels and let cool. Store in an airtight container for up to 1 month.
These are easy and fun to do, and can add another dimension to cooking with kids around Halloween or Thanksgiving- the height of pumpkin season.
