Salted pumpkin seeds

8 servings

Ingredients

Quantity Ingredient
2 cups Water
¼ cup Salt
2 cups Pumpkin seeds

Directions

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.

Yield 2 cups, 8 servings ¼ cup 92 calories, 2 fat exchanges Source: Diabetic High Fiber Cookbook by Mary Jane Finsand c. 1985 Shared but not tested by Elizabeth Rodier, Oct 93

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