Toasted Seeds

1. 1

   Separate the fiber from melon, pumpkin, squash, sunflower or watermelon seeds.

2. 2

   Cover with salted water.

3. 3

   Simmer 2 hours. Drain and dry on brown paper bag.

4. 4

   Cook the nuts in oil (allow 1/2 cup vegetable oil for every cup of nuts) heated to 365u00b0, 1 to 2 minutes.

5. 5

   Drain on paper towels.

6. 6

   Spread the seeds in a shallow pan, leaving a small amount of oil on seeds.

7. 7

   Sprinkle with salt. Bake in 250u00b0 oven until golden, stirring from time to time.

No additional tips available.