ROASTED FRESH PUMPKIN SEEDS

Roasted Fresh Pumpkin Seeds image

I learned how to roast pumpkin seeds from my mother, who learned it from her mother. Keep an eye on the seeds so they don't scorch. -Margaret Drye, Plainfield, New Hampshire

Provided by Taste of Home

Categories Snacks

Time 1h50m

Yield 1-1/2 cups.

Number Of Ingredients 4

Ingredients

2 cups fresh pumpkin seeds
1 teaspoon salt
1 tablespoon olive oil
3/4 teaspoon kosher or fine sea salt

Steps:

Place seeds in a 1-qt. bowl; cover with water. Stir in salt; let stand, covered, overnight., Preheat oven to 200°. Drain and rinse seeds; drain again and pat dry. Transfer to a 15x10x1-in. baking pan. Toss with oil and kosher salt; spread in a single layer., Roast 1-1/2 to 1-3/4 hours or until crisp and lightly browned, stirring occasionally. Cool completely. Store in an airtight container.

Nutrition Facts : Calories 115 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges