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INGREDIENTS:
- 1 cup pumpkin seeds
- 1 tablespoon melted butter or vegetable oil
- salt, to taste, about 1/2 teaspoon
PREPARATION:
Heat a skillet over medium low heat; add pumpkin seeds and cook, turning frequently, until nicely browned and crunchy. The seeds will probably start to pop. If using butter, you might have to lower the heat a bit more. This takes about 30 to 45 minutes, sometimes longer if the heat is quite low.
To roast the seeds in the oven, heat oven to 300°. Cook, turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy.
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