“These toasted snacks can be prepared while your loved ones are still carving the pumpkins.” - by Kate O'Shea
Ingredients
Adjust Servings
Original recipe yields 3 cups
Directions
- Preheat oven to 350 degrees F (175 degrees C). Clean and dry pumpkin seeds so there is no goo or strings.
- Melt butter onto a cookie sheet. Spread pumpkin seeds evenly over the buttered sheet and sprinkle with salt and water.
- Bake in the preheated oven for 10 to 15 minutes, shaking the pan every 4 minutes to ensure even baking.
Nutrition
Amount Per Serving (12 total)
- Calories
- 80 cal
- 4%
- Fat
- 4.1 g
- 6%
- Carbs
- 8.6 g
- 3%
Based on a 2,000 calorie diet
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Reviews (19)
Rate This Recipe
"These are a fun snack. We like ours with Lawry's Seasoning salt and I prefer cooking mine on the stove. That way you can monitor the seeds better and add more seasoning as necessary. These are alwa..." See moreys better after they have cooled awhile and become crispy - put them in a tupperware container to store."
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