Prep 15 mins
Cook 2 hrs
The secret to these yummy seeds is the Worcestershire sauce; I sometimes use a little more than the recipe calls for. Don't ever throw your pumpkin seeds away again!
- Preheat oven to 250 degrees.
- Thoroughly rinse seeds and pick out stray bits of pumpkin.
- Pour seeds on a cookie sheet, preferably one with sides.
- Combine Worcestershire sauce and melted butter.
- Pour Worcestershire sauce/butter combination over seeds and stir to distribute evenly.
- Evenly sprinkle salt over seeds.
- Bake for two hours, stirring every half hour.
- Let cool and enjoy!
- Store in airtight container.
Thank you for posting this recipe. It is just like the one my parents made when I was a kid. I only have one exception: do not clean off any of the pulp and pumpkin "guts" from the seeds. Leave all of that on, mix with the other ingredients, and roast as directed. All that oooey-gooey turns into the most delicious, crispy savory treat. When I was a kid that was my favorite part to eat and it still is!
I've tried MANY different pumpkin seed recipes over the years, and this has been my go to recipe for the last couple of years. My kids actually brag to their friends about how my pumpkin seeds are "the best ever!" :)
Not great. We love roasted pumpkin seeds, and I love Worcestershire sauce, so we gave these a try. The flavors just didn't work together for us. Nobody ate them, so they ended up in the trash.