Les Sinclair

Pumpkin Seed Recipe
Pumpkin Seed Recipe

‘Tis the season! How about this for an unbelievably healthy, and easy snack while your Jack-O-Lantern masterpiece comes to life:
Toasted pumpkin seeds:

  • Rinse the pulp off the pumpkin seeds.
  • Preheat oven to 250. Line a baking sheet with non-stick foil.
  • Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with sea salt, garlic powder, seasoned salt, or cayenne pepper. Toss to coat.
  • Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown.
  • Let cool and enjoy!

Bonus: you can store them in an airtight container at room temperature up to 3 months, or refrigerate up to 1 year! Share the highlights of the seasoning and baking with your listeners, and you’ll have some healthier snackers coming back for more from The John Tesh Radio Show!

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