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Rachael Ray's 30-Minute Healthy Recipes

Simple Toasted Pumpkin Seeds


* 1 qt water
* 2 tbsp salt
* 2 C pumpkin seeds
* 1 tbsp unsalted butter, melted


1. In a large saucepan over medium high heat put the water.
2. Add the salt and bring to a steady boil.
3. The pumpkin seeds are added and continue boiling 12 minutes.
4. Drain the seeds well in a colander.
5. On a piece of paper towel lay the seeds in a single layer and pat dry.
6. In a mixing bowl put the melted butter.
7. The seeds are added and tossed to coat them evenly.
8. On a large baking sheet put the seeds in a single layer.
9. Bake in a 250 degree oven 35 minutes while stirring every 12 minutes or so.
10. When seeds are toasted they will be light golden brown and crispy.
11. Cool before trying to shell and eat.


I must admit... I am one of those people who scoop out the pumpkin seeds intending to roast them and forget to do it. Part of the problem was that I didn't have a good method, until I found this one. Give it a try and I think you'll agree.

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