Baked Pumpkin Seeds
You’ve just carved your pumpkins, now don’t throw out those seeds! Bake them for a tasty, crunchy treat!
Preparation time: 5 minutes
Bake time: 10 – 15 minutes (Maybe 18 minutes)
Pumpkin seeds 4 Tbls butter 1/4 tsp salt
Remove pumpkin seeds and stringy gooey stuff from pumpkin. Place on a newspaper or other absorbent surface.
Preheat the oven to 400 degrees.
Separate the seeds from the gooey, stringy stuff (This is a good one for the kids to help out with. Squeeze a handful of the gooey, stringy stuff and the seeds pop out between their fingers!). Put the seeds in a colander and rinse under cold water, set aside.
In a bowl large enough to hold all the seeds, and microwave safe, melt the butter and add the salt. Salt as according to taste. You may want more, or less, adjust as desired. You can always add more after they are baked.
Add the pumpkin seeds to the melted butter. Stir until all the pumpkin seeds have been coated with butter.
Pour the pumpkin seeds onto a cookie sheet (lined with foil for easy clean-up). Put in the oven for at least 10 minutes. If you like your pumpkin seeds crunchy leave them in for 10 -13 minutes. Any crunchier than that keep an eye on them so they don’t burn. Anything past 18 minutes may become very burned.