This recipe is for my daughter Dawn who calls each year to get it!

Separate seeds from pumpkin pulp, but do not wash.

For every 2 cups of seeds, use 2 tablespoons vegetable oil and 1 to 2 teaspoons salt.

Combine and spread out on a cookie sheet.

Bake in a 250 degree oven until the seeds are dry, about an hour.

Wash 1 cup fresh pumpkin seeds, removing any membrane.

Pat dry.

Place 2 tablespoons butter in a 12 x 8 inch glass baking dish.

Microwave on high, uncovered, about 1 minute or until melted.

Stir in seeds, coating evenly with butter.

Sprinkle lightly with salt.

Spread evenly in dish.

Microwave, uncovered, on high 10 to 12 minutes or until lightly toasted, stirring occasionally during last half of cooking time.

Sprinkle with salt.

You can find a wide variety of microwave ovens at Amazon.com. Here are just two of the possibilities:

This recipe is from the lady who used to live next door to us in Minnesota about 25 years ago!

1 cup butter
2 cups brown sugar
1/2 cup dark corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
6 quarts popped corn

Melt butter, stir in brown sugar, syrup, and salt.

Bring to a boil - stirring constantly. Boil without stirring for 5 minutes.

Remove from heat - stir in soda and vanilla.

Pour this mixture gradually over the popped corn. Mix well.

Put into 2 shallow baking pans.

Bake at 250 degrees for 1 hour. Stir every 15 minutes.

Remove from oven. Spread out on cookie sheet until cool.

Break apart.

Store in tightly covered container.

Makes 3 quarts.