Classic Roasted Pumpkin Seeds
2 cups pumpkin seeds
2 Tbsp. butter
1 Tbsp. Worcestershire Sauce
1 1/4 tsp. seasoned salt (or a mixture of regular and garlic salt)
Start by washing your seeds and placing them in a pan with water. Bring them to a boil and cook for 10 minutes to plump the seeds a bit before baking. Drain and pat dry. In small bowl, mix together melted butter, salt, and Worcestershire Sauce. Spread the seeds in a single layer in a shallow baking pan. Pour seasoning mixture over the seeds and stir to coat evenly. Roast in 250 degree oven for 1 hour, stirring a couple of times to ensure even roasting, until the seeds are crisp and golden brown. After you've removed the seeds from the oven, allow them to cool (if you can keep your fingers away from the crunchy little nuggets of yumminess).
Enjoy the smell of the butter and Worcestershire Sauce doing a little dance all over the seeds. It is a glorious aroma...similar to homemade Chex Mix, which I love to the very depths of my soul.
I also tried a Sweet and Spicy recipe for the pumpkin seeds this year and it was yummy too. They tasted very similar to my Sugar 'n' Spice Popcorn...another delicious snack for the holidays. What's your favorite way to prepare your pumpkin seeds?