Yield 2 cups, 8 servings of ¼ cup each
- Use seeds of the Halloween pumpkin.
- Combine water and salt in saucepan.
- Cook and stir until salt dissolves; cool.
- Add pumpkin seeds and soak overnight.
- Drain thoroughly.
- Pat seeds dry with paper towel.
- Place on a cookie sheet.
- Bake at 300°F until seeds are dry, about 1 hour.
Nutritional information Edit
Per ¼ cup serving: 92 calories, 2 fat exchanges
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