O, it sets my heart a-clickin'
like the tickin' of a clock,
When the frost is on the punkin
and the fodder's in the shock.
~James Whitcomb Riley
Roasted Pumpkin Seeds
2 c. seeds
1 Tbsp. oil
1/2 tsp. salt
Rinse pumpkin seeds and dry on paper towel. Toss with oil and place on cookie sheet. Bake at 350 degrees for 20 minutes, tossing every 5-7 minutes, until golden. Remove from oven, salt and enjoy!
(And for anonymous below.... don't toss all the way out of the pan - just shuffle around in the pan... LOL!)
While the earth remaineth, seedtime and harvest, and cold and heat, and summer and winter, and day and night shall not cease. (Genesis 8:22)
I have a question Sylvia, If you toss the seeds every 5-7 minutes, aren't you gonna run out of seed to eat. :)
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