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2 cups pumpkin seeds
1 Tbsp. oil (corn, sunflower)
1 Tbsp. butter (or margarine)
1 – 2 tsp. salt
Separate the seeds from pumpkin pulp. (Just pull the fibers and excess pulp off the seeds. There’s no need to wash them. Leaving some of the flesh on the seeds gives them a wonderful pumpkin flavor.)
In a bowl, coat seeds with oil, butter, and salt. Spread them out on a baking sheet and bake at 225° F until seeds are golden, crisp, and dry, about one hour. Stir frequently to prevent scorching.
Cool and enjoy!
