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Addictive salty snacks:

s&p seeds

s&p seeds

Toasted, Seasoned Pumpkin (and squash!) Seeds

They're roasted.

They're toasted.

2 cups hulled pumpkin or squash seeds

1 teaspoon of kosher salt

2 tablespoons soy sauce


1. Preheat oven to 425 degrees F.

2. Combine seeds, salt and soy sauce in a large bowl. Toss to evenly coat seeds and spread them in a single layer on a rimmed baking sheet. Place in the oven and let toast for about 12 minutes. If you remember to shake the pan a few times while toasting, good! If not, no worries. Seeds should turn a dark brown (like , say, toast) and will begin to puff up and pop. Toasted s&p seeds will keep for about two weeks. But they won’t last that long. I promise.


Written by rarface

January 14, 2009 at 7:06 pm

Posted in make not buy, recipes

Tagged with ,

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