Would have been helpful to know it was 225˚F and not 225˚C...
Crisp Soy Pumpkin Seeds
Prep and Cook Time: about 1 hour. Notes: Enjoy seeds warm from the oven with chilled pumpkin ale, or cool and store seeds in an airtight container for up to a week.
Yield: Makes 3 cups (15 servings)
- 1 tablespoon soy sauce
- 1 pound shelled raw pumpkin seeds (about 3 cups)
- 1. Preheat oven to 225°.
- 2. Pour soy sauce over pumpkin seeds in a large mixing bowl and stir to thoroughly coat seeds. Spread seeds out on a baking pan.
- 3. Bake 50 minutes or until seeds are crisp, stirring every 20 minutes to roast seeds evenly.
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