Crisp soy pumpkin seeds

Try this easy recipe inspired by a passionate pumpkin grower

PREP AND COOK TIME: About 1 hour

MAKES: 3 cups (15 servings)

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.

1 tbsp. soy sauce

1 lb. 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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