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My review
Savory Roasted Pumpkin Seeds
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Jennifer Hill
"Addictive, tasty, crunchy pumpkin seeds. My family and friends beg me for these every year. This recipe is for 1 cup of pumpkin seeds but you can double or triple as needed."
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Ingredients
3 h 10 m servings 101Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Clean all pulp and guts from pumpkin seeds. Soak in cold water for a minimum of 2 hours, up to overnight.
- Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper to prevent sticking.
- Drain pumpkin seeds and mix with butter, Worcestershire, garlic powder, onion powder, and 1/4 teaspoon salt in a bowl. Spread seeds in a single layer on the prepared baking sheet.
- Bake in the preheated oven until crisp, stirring and flipping halfway through, 1 to 1 1/2 hours. Sprinkle with additional salt to taste as soon as you remove the sheet from the oven.
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Footnotes
- Cook's Notes:
- The soaking step is critical to keeping them from burning and getting too crunchy.
- You may need to do several sheets depending on how many seeds you're roasting.