3 tbsp. salt
Water
2 c. fresh pumpkin seeds, washed
Place water, salt and pumpkin seeds into a bowl that has a cover. Cover and let stand at room temperature for 24 hours or if you know you can't get to them the next day place in refridgerator for up to 5 days.
Preheat oven to 350 degrees. Drain seeds and spread thinly on a large baking sheet. Roast until seeds are dry, turning and stirring every 15 minutes.
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