This lemon ‘fudge’ is sweet, tangy, and refreshing. Because it’s a touch rich, a little goes a long way. Make careful to keep in the freezer.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 2 cups |
Ingredients
- 2 cups pumpkin seeds, rinsed and dried
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 2 drops hot pepper sauce
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Line a baking pan with aluminum foil.
- Stir together the pumpkin seeds and butter in a bowl. Add the salt, Worcestershire sauce, brown sugar, and hot pepper sauce; stir. Spread the seeds in a single layer on the baking pan.
- Bake in preheated oven until crispy, about 45 minutes.
Nutrition Facts
| Calories | 220 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 5 g |
| Sodium | 340 mg |
| Sugars | 2 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely LOVE this recipe! This is now my families favorite (and only) way to eat pumpkin seeds!. I have shared some of my seeds with co worker, who show up the next day with a bag of seeds for me to cook!!!. Love this recipe, thank you so much for sharing!
My family liked it. I did add chili powder, garlic powder, and a bit more brown sugar. Reminds me of Chex mix! Yum!
This recipe turned out great ! The only thing I changed was baked a little longer , maybe 10 minutes and watched closely. I liked them a touch crispy. But not too well done. And they turned out really good! Just enough sweetness and spice. Perfect! Kathryn
This is by far my FAVORITE pumpkin seed recipe! Perfect blend of sweet, salty, and a smidge of spicy! I look forward to carving pumpkins every year just to make these seeds!
I did not find them to be sweet or spicy. However I did find them highly addicting! I love worcestershire sauce, and it was a very strong flavor. Next time I will definitely increase the heat level.
A nice twist on boring pumpkin seeds! Although my daughter liked the old way we cooked pumpkin seeds, these had so much more flavor and I’ll definitely make ’em again. I used Tobasco sauce, but no one thought they were too spicy. This one’s a keeper!
Crunchy! Spicy! Addictive!
Great variation on an old favorite. I traded the salt for garlic salt for some pizzazz. This is delicious.
Just took these out of the oven, followed the instructions to a T and that is the most disgusting thing I have ever put in my mouth ! All were still very wet / greasy , ( which from reading other reviews I expected and laid out on a paper towel to dry ) tasted like burnt popcorn and the actual seeds weren’t even burnt ! …how this recipe got 4 and 5 stars is beyond me ! I’ll never get that taste out of my mouth !
Fabulous!!
I added garlic sriracha. It was wonderful. Thanks for sharing your recipe.
Instead of hot sauce, I used cayenne pepper and a sprinkle of cinnamon. Very good recipe!
It didn’t taste sweet at all and I could barely taste the spice. I had to add some more sugar afterwards to taste it. I mean, don’t get me wrong, they were still good, but it wasn’t what I expected.
In October, I always bring these into work as a snack and share some with my colleagues. I am repeatedly asked for the recipe. They are so good!
Not spicy enough. Wasn’t spicy at all. I made another batch and added a tsp of asian hot sauce. Then it was great.
After trying several of the pumpkin seed recipes on this site, I combined a couple of them and we finally found our favorite. This one is the closest. The alterations I made are, omit the salt and use 2tsp of garlic salt instead. Omit the hot sauce and use 1/4 cup old bay seasoning instead. We cant wait to carve pumpkins each year to get the seeds. But I have used already roasted seeds bought at the store, coated them with this mixture and roasted them according to this recipe and they turn out just fine. With the alterations, we give this a 5 star rating.
I just made this recipe and we love it! My girls did not like the plain old seed with just salt but these are a hit. I did double the sauce mix but I used too much butter. Next time I will stick with a little over the 2 Tbsp. I like things with a kick so I will have to add a bit more hot sauce for my tastes. My daughters said they reminded them of their Nonna’s chex mix recipe. No matter what,these are now a favorite in our house! Thank you for posting them!
I tried this for my granddaughter to try pumpkin seeds and was totally disappointed. The recipe itself was fine, but they came out bland and burnt. She said they tasted like burnt popcorn, which isn’t good.
These were excellent, roasted for 30minutes at 275, only used 4 tbsp of sugar which was more than enough. Added a little more cinnamon, these were excellent will be making these every year for my sweet batch of pumpkin seeds.
Needed more sweetness, bland. . Dry. . 45 min at 300 may be a big too much cooking time. They were bland and I only used one cup seeds with same amount of seasoning. .
Extremely easy. Great tasting. I normally don’t like roasted pumpkin seeds. These are tasty and crunch. My coworkers thought so as well.