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Oven Toasted Pumpkin Seeds
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Before you start....
Check first with your Mom or Dad to be sure it's OK for you to cook. A grown-up should be in the kitchen to help, especially when using the stove and handling hot things
- Read the recipe carefully. Make sure that you have all the ingredients (foods) and equipment (measuring spoons, cups, pitcher, etc.) you will need.
- Make room to work. Clear and wash the counter.
- Get out everything you will need to make the recipe.
- Wash your hands. Make the recipe and then read it carefully again to be sure you haven't forgotten any ingredient.
- When you are through, remember that a good cook cleans up! Wash things in warm, soapy water.
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INGREDIENTS:
Pumpkin seeds
Cooking spray, olive oil, or butter
Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasonings
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DIRECTIONS:
Rinse pumpkin seeds, removing all of the pulp with your fingers.
Drain pumpkin seeds.
Spread pumpkin seeds out on a paper towel covered cookie sheet to dry over night.
Preheat oven to 250F
Line a baking sheet with non-stick foil.
Toss pumpkin seeds in olive oil, butter, or spray with cooking spray.
Sprinkle with salt, onion powder, garlic powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.
Bake for one hour, tossing every 15 to 20 minutes, until golden brown
Cool before eating
The Toasted Pumpkin seeds can be stored in an airtight container, at room temperature, for 3 months or refrigerate for up to a year.
Source: www.homecooking.about.com (Peggy Townbridge)
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 Location //: Little Y //: Recipes //: Bee Bits |
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