How to Toast Fresh Pumpkin Seeds

[step-list-wrapper title=”How to make it” time=””] [step-item number=”1″ image_url=”” title=”” ]Remove the seeds from a pumpkin, leaving behind as much

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Remove the seeds from a pumpkin, leaving behind as much of the fiber as you can. Immediately place the seeds in a large bowl of water to avoid any fiber drying on the seeds.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] Transfer the pumpkin seeds to a colander. Thoroughly rinse the pumpkin seeds under cold running water, rubbing the seeds between your fingers until the pulp and strings are washed off. Drain well.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] Preheat the oven to 300°F. In a medium-size mixing bowl, combine 3 cups of the pumpkin seeds, 2 tablespoons vegetable oil and 1 teaspoon salt; stir to coat well. Spread the seeds onto a baking sheet. Bake for 65 to 70 minutes or until lightly browned and crisp, stirring often to brown the seeds evenly. Cool to room temperature. To store, place in a tightly covered container (will keep for 1 week). Makes 3 cups.[/step-item][/step-list-wrapper]

Originally Published in Reader's Digest

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