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Roasted Pumpkin Seeds

Have a lot of seeds left over after carving pumpkins? Use them up in this simple recipe. Make sweet and savory versions of this healthy treat and store them in an airtight container for a quick snack.

2 cups pumpkin seeds
1 qt. water
2 Tbsp. salt
1 Tbsp. Earth Balance margarine, melted
1 tsp. cracked pepper

• Preheat the oven to 250°F.
• Discard any cut seeds, then remove the stringy fibers from the remaining seeds.
• In a medium pot, combine the water and the salt. Bring to a boil.
• Add the seeds and boil for 10 minutes. Drain and dry.
• Place in a bowl and combine with the melted Earth Balance and the pepper.
• Spread the seeds on a baking sheet. Stirring every 10 minutes, bake for 30 to 40 minutes, or until crisp and golden brown.

Variation: For spicier seeds, add 1 tsp. cayenne pepper, 2 Tbsp. hot pepper sauce, and 1 Tbsp. salt to the melted Earth Balance margarine.

Makes 2 cups