Classic Roasted Pumpkin Seeds

Well, Halloween is past and we are steamrolling our way into Thanksgiving. But, that doesn't mean we can't have a little more fun with the pumpkins we have scattered about. One of my favorite things to do with pumpkins is to roast their seeds. Here's the Classic Roasted Pumpkin Seeds recipe I use each year to bake up a tasty little snack in the fall.
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?

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6 comments:

  1. Sounds like a yummy snack! Gotta try it!

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  2. Hi Nici! Wow! Sounds scrumptious. I'm definitely going to try it! Thank you for co-hosting the "Lets Get Social Sunday Linky Party". I'm following you via Bloglovin'. Please follow me back. Have a great day!

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  3. Roasted Pumpkin Seeds are a Fall favorite! I've never tried adding Worcestershire though :) I need to try it like that! Thanks for linking up to Freedom Fridays - Have a great weekend, Nici!

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  4. I have always wanted to try roasting my own pumpkin seeds ! Pinned to try soon :-)

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  5. Yum, love pumpkin seeds!
    Thanks for linking up to Twirl & Take a Bow!

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  6. I've tried roasting pumpkin seeds three times now ... once fresh out of the pumpkin; once after letting them dry prior to roasting out and a third time after boiling. I did the butter & flavouring trick before roasting each time but at every attempt ... WITHOUT FAIL ... they have exploded in the oven then burnt to a crisp - creating one helluva mess to clean up ... with not a solitary edible seed to show for for it all. The only difference with your method is the heat and time ... all other advice seems to lean towards short and hot (300 - 325 deg for between 10 - 45 minutes. As I grow up to 100 pumpkin each year (too feed the entire neighbourhood, their friends, relatives and pets during the off season) I'm gutted that I can't utilise the abundance of seeds to generate yummy, tasty, good for everyone snacks. Has anyone else experienced the explosion factor, and does this 'slower, lower' method avoid the problem? HELP ME PEOPLE ... HELP ME!

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Thank you so much for stopping by to leave a comment. I really appreciate you taking the time to write your words of encouragement. Your sweet notes make my heart smile! Have a delightful day!