Pumpkin seeds that are crunchy and full of fall flavor. Very popular.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 250 degrees F (120 degrees C).

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  • 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

103.6 calories; 4.3 g protein; 3.3 g carbohydrates; 2.9 mg cholesterol; 87.7 mg sodium. Full Nutrition

Reviews (234)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/29/2008
This is a fantastic variation of the typical roasted/kosher salted seeds. Be sure to soak the seeds (I soak overnight) so they absorb some of the liquid and become plump and less splintered. You can also add Soy for an added kick! Great recipe. Read More
(180)

Most helpful critical review

Rating: 1 stars
01/20/2011
To be honest I was disappointed after reading all the reviews. I'm not sure what all the fuss is about but I'll go back to making my regular salted pumpkin seeds next year. Read More
(11)
307 Ratings
  • 5 star values: 224
  • 4 star values: 62
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 3
Rating: 5 stars
10/29/2008
This is a fantastic variation of the typical roasted/kosher salted seeds. Be sure to soak the seeds (I soak overnight) so they absorb some of the liquid and become plump and less splintered. You can also add Soy for an added kick! Great recipe. Read More
(180)
Rating: 5 stars
10/30/2007
These are delicious. I did one batch exactly to recipe. Then two others...one I used garlic salt instead of regular salt. The second I let red pepper flakes heat up in the butter for a spicy flavor. They were all excellent! Read More
(105)
Rating: 5 stars
11/02/2009
So I never go back and review recipes but I had to review this one. We went to a pumpkin farm on Halloween and they had all pumpkins 5 for 5 so we bought the largest 5 we could find. We had so many seeds (10 cups) that we were going to try several recipes. This was the first and my family told me to just make them all this way they loved them so much. I found the recipe to be very flexible. First batch I used olive oil instead of butter and added garlic salt as some recommended..FABULOUS! Second batch ran out of olive oil so half canola..still fabulous! I didn't watch the time closely but baked each batch during a one hour tv show..stirred at the halfway point. I fast forwarded commercials so probably about 45 minutes. My only recommendation..I boiled in salt water for about 10-15 minutes and then let soak for about 10 more while I was getting things ready. I have tried drying and/or soaking overnight..no difference..just longer and more hassle. I didn't find them too salty but I like salty anyway..I have tried making them in the past without doing this and they don't taste as flavorful. Read More
(95)
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Rating: 5 stars
10/15/2007
This is a great recipe!! I did make one or two changes. I used cooking spray rather than butter and I cooked the seed in the microwave for 2 or 3 minutes to dry them out a little. Thank you for posting this recipe!! Read More
(85)
Rating: 5 stars
11/04/2011
Fantastic! Easy and delicious. I did not change the recipe at all (don't have to, it's wonderful). Instead of soaking the seeds overnight, I decided to "quick brine" them. I boiled them in a brine solution (very salty water) for 10 mn, removed them from heat and let them sit in the hot water for another 10 mn. I patted them dry and immediately tossed them in the ingredients listed. I let it sit for about an hour (it soaks up the flavor better). Then I roasted them at 275 for an hour (to compensate for the moister seed). They were PERFECT. I'll be doing this every year. Read More
(72)
Rating: 5 stars
10/27/2007
EXCELLENT!! I am usually not a seed eater it is something we just do for fun with the kids... but I LOVE THESE!! SUPER GOOD! I cooked them on my stone pan and the 250 just didn't seem hot enough after about 30 min of baking so boosted up to 350 degrees and just watched them closely for the last half hour or so and stirred them several times. TURNED OUT GOLDEN BROWN and GREAT!! LOTS OF FLAVOR TOO! -Muskegon MI Read More
(45)
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Rating: 5 stars
10/31/2008
Best I have found thus far. I still soaked my seeds in salt water for 2 hours before hand. I have used the oil recipes in the past and found the butter to taste much better. Read More
(44)
Rating: 5 stars
11/05/2011
i am 13 and this year i made them with no help i got to use the oven and everything i love pumpkin seeds. the stores are good but home made is always better in my book!!!!! Read More
(28)
Rating: 5 stars
02/07/2011
I have never toasted pumpkin seeds before but we had all these pumpkins after thanksgiving so I wanted to try it. Well I loved it. I also added garlic powder and this was so good as a healthly snack compare to other snacks out there. I wish we had more pumpkins. My three year old liked taking out the seeds from the pumpkins..lol. Read More
(25)
Rating: 1 stars
01/20/2011
To be honest I was disappointed after reading all the reviews. I'm not sure what all the fuss is about but I'll go back to making my regular salted pumpkin seeds next year. Read More
(11)