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5Ingredients
65Minutes
780Calories
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Ingredients
US|METRIC
2 SERVINGS
- 2 cups pumpkin seeds (from about 2–3 large pumpkins)
- 1 Tbsp. salt
- 4 cups water
- 1 Tbsp. canola (vegetable or olive oil)
- salt (additional, if necessary)
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Directions
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NutritionView More
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780Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories780Calories from Fat630 |
% DAILY VALUE |
Total Fat70g108% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol |
Sodium3960mg165% |
Potassium1040mg30% |
Protein39g |
Calories from Fat630 |
% DAILY VALUE |
Total Carbohydrate14g5% |
Dietary Fiber8g32% |
Sugars1g |
Vitamin A0% |
Vitamin C4% |
Calcium8% |
Iron70% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(12)
Fisher 3 years ago
These turned out great! It has been so long since I've made these that I couldnt remeber what to do.
Vicky Roberts 3 years ago
They’re pretty good, my family seems to enjoy them. This is the first time I’ve made pumpkin seeds so I only have the extremely salty store bought ones to compare to.
Diana Morin 5 years ago
So good. Easy and one of the best ways to cook pumpkin seeds that I’ve come across.
Sarah . 9 years ago
I used garlic salt instead of just salt, and stirred them around every ten minutes. These aren't real crispy, the texture is more that of the pumpkin seeds you buy at the store. I don't mind that, it's perfect for me, just thought whoever reads this would want to know.