Sunday, November 14, 2010

Roasted Pumpkin Seeds with Sea Salt

2 cups fresh pumpkin seeds, cleaned and dried
1 teaspoon sea salt
Non-stick cooking spray
1. Preheat the oven to 325ºF. Lightly spray a rimmed baking sheet with cooking spray.
2. Separate the seeds from the pulp of the pumpkin until you have two cups. Rinse them under cold water until all of the pumpkin flesh is gone. Then spread them on a paper towel and pat them dry.
3. Spread the seeds on the cooking sheet and sprinkle with salt. Bake for 25 minutes, or until seeds are golden brown. At the halfway mark turn the seeds with a wooden spoon so that they brown evenly.