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Roasted Pumpkin Seeds

Ingredients
  Raw pumpkin seeds 4 1⁄4 Cup (68 tbs)
  Cooking oil 2 Tablespoon
  Salt 1 Teaspoon
Directions

Rinse pumpkin seeds in water till pulp and strings are washed off, then drain. In a medium mixing bowl combine pumpkin seeds, cooking oil, and salt. Spread mixture onto a waxed-paper-lined 15x10x1-inch baking pan. Let stand for 24 to 48 hours or till dry, stirring occasionally.
Remove waxed paper from baking pan. Toast seeds in a 325° oven for 40 minutes, stirring once or twice. Drain seeds on paper towels.
Package 1/4 cup of the seeds in each bag or place seeds in the center of cellophane wrap, then bring up edges. Tie closed with the ribbon.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Roasted
Ingredient: 
Pumpkin
Interest: 
Kids, Party

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2710 Calories from Fat 1156

% Daily Value*

Total Fat 136 g209.8%

Saturated Fat 24.4 g121.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2036.6 mg84.9%

Total Carbohydrates 295 g98.2%

Dietary Fiber 0 g

Sugars 0 g

Protein 102 g203.4%

Vitamin A 6.8% Vitamin C 2.7%

Calcium 30.3% Iron 100.9%

*Based on a 2000 Calorie diet

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Roasted Pumpkin Seeds Recipe