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Oven Baked Pumpkin Seeds

2 cups dried pumpkin seeds
2 T. butter
2 T. soy sauce
1 1/2 cups pumpkin seeds
2 tsp. melted butter or oil (olive oil or vegetable oil work well)

Options To Taste:
garlic powder
cayenne pepper
seasoning salt or iodized salt
Cajun seasoning blend

Melt the butter in an electric skillet. Then add the soy sauce and the seeds. Stir until brown. Salt if desired. Cool before serving.

Don't throw out the seeds when making Jack-O-Lanterns or cooking fresh pumpkins, they make great snacks that are rich in fiber as well as vitamins B and E. Kids especially love them. Purists will want only salt as a seasoning, but if you're feeling adventurous, experiment and have fun with seasoning blends.

Preheat oven to 300° F.

baked pumpkin seeds, roasted pumpkin seeds

While it's O.K. to leave some strings and pulp on your seeds (it adds flavor), clean off any major chunks. Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice. Spread pumpkin seeds in a single layer on baking sheet. Bake for about 45 minutes, stirring occasionally, until golden brown.

Microwaved 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.

Storing Pumpkin Seeds

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.

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