Estimated Nutrition (whole recipe, rough)
Counts 3 of 6 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 quart water
- 2 tablespoons salt
- 2 cups pumpkin seeds
- 1 tablespoon vegetable oil or melted, unsalted butter
Directions
Preheat oven to 250°F.
Pick through seeds and remove any cut seeds. Remove as much of the stringy fibers as possible.
Bring the water and salt to a boil.
Add the seeds and boil for 10 minutes.
Drain, spread on kitchen towel or paper towel and pat dry.
Place the seeds in a bowl and toss with oil or melted butter.
Spread evenly on a large cookie sheet or roasting pan.
Place pan in a preheated oven and roast the seeds for 30 to 40 minutes.
Stir about every 10 minutes, until crisp and golden brown.
Cool the seeds, then shell and eat or pack in air-tight containers or zip closure bags and refrigerate until ready to eat.
Category:Cathy's Recipes
Category:Halloween Recipes
Category:Snack Recipes
Category:Pumpkin seed Recipes