Roasted Pumpkin Seeds - Recipe

• Preheat oven to 300º F.
• Separate the seeds from the pumpkin strings. Thoroughly wash the pumpkin seeds. Pat them dry. Cover seeds with oil and mix well. Spread oiled seeds in a single layer onto ungreased baking sheet. Sprinkle desired amount of salt onto seeds. Experiment with your favorite seasoning salts.
• Place pumpkin seeds in preheated 300º F oven until browned, approximately 45 - 55 minutes. Stir and shake in 5-10 minute intervals to prevent burning.
• Microwave Pumpkin Seeds: When short on time, microwave pumpkin seeds. In a microwave safe ceramic/glass dish, mix 1 cup of pumpkin seeds and up to 1 Tbsp. of vegetable oil. Toast in microwave for 2 minutes. Remove from microwave and stir. Continue to toast in increments of 1 minute, stirring in between, until desired crispness. Add salt to taste.

            If pumpkin seeds are not consumed within 1-2 days, refrigerate in an air-tight container.   When refrigerated, expect the seeds to last for one to two months at peak freshness.