Crisp Soy Pumpkin Seeds

Prep and Cook Time: about 1 hour. Notes: Enjoy seeds warm from the oven with chilled pumpkin ale, or cool and store seeds in an airtight container for up to a week.

Yield: Makes 3 cups (15 servings)

Ingredients

• 1  tablespoon  soy sauce
• 1  pound  shelled raw pumpkin seeds (about 3 cups)

Preparation

1. Preheat oven to 225°.

2. Pour soy sauce over pumpkin seeds in a large mixing bowl and stir to thoroughly coat seeds. Spread seeds out on a baking pan.

3. Bake 50 minutes or until seeds are crisp, stirring every 20 minutes to roast seeds evenly.