Pour water and salt over seeds. Cover and let stand 12-24 hours. Drain liquid from seeds and spread evenly on a baking sheet. Bake at 350° for 25-35 minutes or until seeds are dry and puffed. Stir seeds frequently while baking. Let cool and stir occasionally while cooling. Store in airtight container. Stays fresh 10 days.
Ingredients
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1 1/3 cups water
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3 tablespoons salt
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1 2/3 cups raw pumpkin seeds
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