Tuesday, October 29, 2013

Day 29: And after pumpkin carving comes....

Toasted Pumpkin Seeds!

To make: clean seeds thoroughly and place in plastic bowl with lid. 
Cover seeds with water and add 1-2 tablespoons of salt. 
Let sit for 24 hours.

Preheat oven to 250 degrees.
Drain seeds and pat dry with a paper towel. 
Coat with two tablespoons olive oil and salt to taste.
Spread on cookie sheet in a single layer and bake one hour or until seeds are completely dry. 

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