That's the first thing my husband and I said when we had these roasted pumpkin seeds fresh out of the oven...they're better than popcorn!
When you're carving pumpkins or squash this season, save the seeds for this yummy and nutritious treat. Here's how:
Boil fresh pumpkin or squash seeds in
salted water for about 5 minutes. Drain seeds; spread out on cookie sheet lined with wax paper. Sprinkle seeds generously with superfine sea salt and bake 20-30
minutes at 325 degrees until seeds are dried out and are very slightly
browned. Some may even pop like popcorn when you take them out of the oven.
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