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Saturday, October 25, 2014
Rosted Pumpkin Seeds
1 1/2 cups washed and dried pumpkin seeds
2 T melted butter
Sprinkle with Sea Salt & Nacho Cheddar or Ranch Seasoning
Melt 2 T of butter.
In a bowl toss pumpkin seeds with melted butter and sea salt.
Spread on baking sheet in single layer.
Sprinkle with your favorite seasoning salts.
Bake 350 for 15 minutes until golden brown.
Let cool, and eat! :)
Seeds will keep in an air tight container for 1 week.
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