SEPTEMBER 30TH – MULLED CIDER, PUMPKIN, CHEWING GUM

Roasted Pumpkin Seeds

2 c. pumpkin seeds, rinsed

1 tbsp. olive oil

1 tsp. Kosher or sea salt

Preheat oven to 350. In medium size bowl, toss seeds in oil to coat. Spread on rimmed baking sheet and sprinkle with salt. Bake about 10 minutes and stir. Bake 5 minutes longer, or until lightly toasted. Transfer to large shallow plate to cool before serving. If you prefer, you can toast seeds on stove top. Warm a large cast iron skillet over medium heat. Add oil; seeds; and stir well to coat. Spread mixture in even layer; stir often until seeds are lightly toasted. Season with salt. Transfer to a large shallow plate to cool before serving. Makes 2 cups.