Crunchy pumpkin seeds with a strong pumpkin taste. Very well-liked.
Prep Time: | 10 mins |
Cook Time: | 1 hr |
Total Time: | 1 hr 10 mins |
Servings: | 16 |
Yield: | 2 cups |
Ingredients
- 2 cups raw pumpkin seeds
- 1 ½ teaspoons Worcestershire sauce
- 1 ½ tablespoons butter, melted
- 1 ¼ teaspoons seasoned salt
Instructions
- Preheat the oven to 250 degrees F (120 degrees C).
- Rinse the pumpkin seeds and pat dry. Place them in a bowl. Add the Worcestershire sauce, melted butter and seasoned salt; stir until evenly coated. Spread out in an even layer on a baking sheet.
- Bake for about 1 hour in the preheated oven, stirring occasionally, until crisp, dry and golden brown.
Nutrition Facts
Calories | 104 kcal |
Carbohydrate | 3 g |
Cholesterol | 3 mg |
Dietary Fiber | 1 g |
Protein | 4 g |
Saturated Fat | 2 g |
Sodium | 88 mg |
Sugars | 0 g |
Fat | 9 g |
Unsaturated Fat | 0 g |
Reviews
We made these exactly lik the recipe said and they came out perfect!!
I loved it, they were the best pumpkin seeds ever!
Delicious. Added some additional spices because we did not have seasoned salt.
Loved these exactly as the recipe showed. Yum!
The best pumpkin seeds I’ve ever made! I didn’t soak them overnight but they did take a little longer to cook and dry out than the recipe said. They were perfect!!
I didn’t like the smell of the Worcestershire sauce while roasting so I expected to not like the finished product. But shortly thereafter I can’t keep my hands off of them. So good. Sidenote: I got some lemon essential oil on my hands a little later when i took a handful of the seeds. I think I would actually love to try this recipe with the slightest hint of lemon.
Followed the recipe. Be careful not to over bake them. Easy to add or subtract. Lots of possible variations!!!
These turned out great!! Not too salty or chewy, perfect!
Made these tonight! So tasty!!
Easy and fun to do kids!!!
Really good. Nothing more to say!
Amazing Flavor! We just added a little garlic salt which made it even better. It’s simple and quick!
Tasted like Chex mix. Really good.
AMAZING! These came out fantastic! I used a sheet of parchment paper and an avocado/olive oil blend along with Penzey’s Smokey 4S. Most delicious pumpkin seeds I’ve ever made.
Make these every year from Halloween carved pumpkins. We love them!
I love this simple recipe! These are just like my mom used to make them, and maybe that’s why I only made one small alteration. I reduced the salt to 1 t, just because of personal preference. The flavor is fine with that extra 1/4 t, and my 5 year-old ate them that way with lots of “mmm”, “yum”, and “these are SO good!”. She’s is a picky eater too! I stirred halfway through the bake time, just because I wasn’t going to take the time to make sure all of the seeds were single layer. I have this recipe saved, and I will definitely be using it in the future!
These were so delicious. This was my first time making roasted pumpkin seeds. I soaked them in hot water for 25 minutes then laid them out to dry overnight. I made the mixture as written (except I used table salt). I baked for 25 minutes, stirred and then cooked them for another 15 minutes. They were golden and delicious.
My favorite recipe for pumpkin seeds so far! I made sure the seeds were mostly dry before mixing all the ingredients together. I also used “French Fry Seasoning” as the seasoning salt.
very good!
Great way to make the yearly batch of pumpkin seeds.
I used slightly less Worcestershire sauce because it isn’t my favorite flavor and they are very tasty.