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Toasting Pumpkin Seeds

Don't toss out the pumpkin seeds from a freshly cut pumpkin. Instead, toast them for a tasty snack. Wash and dry the pumpkin seeds. In a skillet, saute 1 cup seeds in 2 tablespoons vegetable oil for 5 minutes or until lightly browned. Using a slotted spoon, transfer seeds to an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with salt or garlic salt; stir to coat. Spread in a single layer. Bake at 325° for 15-20 minutes or until crisp. Remove to paper towels to cool completely. Store in an airtight container for up to 3 weeks.

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