Savory Toasted Pumpkin Seeds

  4.6 – 244 reviews  • Pumpkin Seed Recipes

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

  1. 2 cups raw pumpkin seeds
  2. 1 ½ teaspoons Worcestershire sauce
  3. 1 ½ tablespoons butter, melted
  4. 1 ¼ teaspoons seasoned salt

Instructions

  1. Preheat the oven to 250 degrees F (120 degrees C).
  2. 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.
  3. 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

Dr. Hannah Carpenter
We made these exactly lik the recipe said and they came out perfect!!
Mike Medina
I loved it, they were the best pumpkin seeds ever!
Aaron Gordon
Delicious. Added some additional spices because we did not have seasoned salt.
Shawn Sutton
Loved these exactly as the recipe showed. Yum!
Angie Lang
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!!
Jodi Gonzalez
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.
Kelly Rodriguez
Followed the recipe. Be careful not to over bake them. Easy to add or subtract. Lots of possible variations!!!
Jesse Brown
These turned out great!! Not too salty or chewy, perfect!
Kathleen Le
Made these tonight! So tasty!!
Jacqueline Brown
Easy and fun to do kids!!!
Mr. Gavin Turner
Really good. Nothing more to say!
Randall Salinas
Amazing Flavor! We just added a little garlic salt which made it even better. It’s simple and quick!
Sarah Williams
Tasted like Chex mix. Really good.
Rhonda Anderson
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.
Amanda Phillips
Make these every year from Halloween carved pumpkins. We love them!
Jeffery Wiggins
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!
Christopher Pruitt
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.
Robert Morgan
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.
Jacob Blake
very good!
Heather Hamilton
Great way to make the yearly batch of pumpkin seeds.
Roberta Murphy
I used slightly less Worcestershire sauce because it isn’t my favorite flavor and they are very tasty.

 

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