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.