Roasted Pumpkin Seeds
Roasted Pumpkin Seeds are easier than you think. If you’ve ever wanted to know how to roast pumpkin seeds, I’ll teach you. This roasted pumpkin seed recipe is perfected by my husband, full of seasoning!
Delicious Roasted Pumpkin Seeds
- 2 cups pumpkin seeds
- 3 Tablespoons butter , melted
- 2 teaspoons worcestershire
- 3 shakes garlic salt (this is a "man" measurement so around 1/8 tsp)
- 3 shakes onion powder (around 1/8 tsp)
Preheat oven to 250 degrees.
Rinse seeds under cold water and make sure all of the strings and pulp are removed. Drain well. Stir seeds with melted butter, worcestershire, garlic salt, and onion powder in a small bowl making sure they are fully coated. Place seeds in a single layer on a cookie sheet and bake for 50 - 60 minutes (or until brown and crispy) stirring every 20 minutes.
*If you have the time here are some tips my husband uses for extra crispy perfect seeds if you have the time: Soak seeds in salt water for a day then lay out the seeds in a single layer and let them dry out for another day before roasting them.
Source: The Man Who Ate Everything