Moroccan Roasted Pumpkin Seeds
Ingredients
Instructions
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Separate the seeds from the pumpkin fibers and rinse thoroughly.
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For particularly tender seeds, simmer in salted water for 10 minutes, then drain.
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Dry thoroughly with a clean towel. The drier the seeds, the crispier they'll become.
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Toss each batch with its seasonings.
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Spread in a single layer on parchment-lined baking sheets.
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Roast at 325°F for approximately 20–35 minutes, stirring occasionally, until golden and crisp. Larger seeds may need longer.
