Pumpkin Seeds With Worcestershire and Garlic

"Delicious savory preparation for pumpkin seeds. The whole family loves it!"
 
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photo by Garden Gate Kate photo by Garden Gate Kate
photo by Garden Gate Kate
Ready In:
1hr 40mins
Ingredients:
5
Yields:
2 cups
Serves:
4-6
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ingredients

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directions

  • Remove pumpkin seeds from pumpkin and pat dry with a paper towel. It is not necessary to rinse the seeds; they will be more flavorful without being rinsed.
  • Combine all the ingredients in a bowl and toss well to mix.
  • Spread seeds in a single layer on a nonstick baking sheet.
  • Bake at 250 degrees for 1 1/2 hours.

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Reviews

  1. WARNING: You won't be able to eat just one! These are so tasty! With only a half cup of pumpkins seeds from a small pumpkin, I quartered the ingredients' amounts but still baked the seeds for the full time. Because I did not have any Lawry's Seasoned Salt, I replaced it with 1/2 teaspoon of salt and 1/2 teaspoon of onion powder. Since I do not own a nonstick baking sheet, I lined an ungreased regular baking sheet with parchment paper. The seeds did not stick or burn, and clean up was as simple as throwing away the parchment paper. In the past, I have burned pumpkin seeds by toasting at higher temperatures, but your low and slow roasting method works perfectly. The pumpkin seeds became golden on both sides without stirring. Thank you, Danny's Diner, for this delicious and foolproof recipe!
     
  2. Made this recipe last year for the 1st time and couldn't get enough! I did add more garlic and Worcestershire, but don't ask me how much more because I just threw it in! ??
     
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RECIPE SUBMITTED BY

<p>Busy Army mom with 3 little boys enjoying our world experiences. We've had five addresses in five years, to include 2 countries and 4 states. I homeschool my boys, teach a weekly cooking class to middle schoolers and science class to kindergarteners. And when I do have a few extra minutes, I cook and bake to relax and unwind.</p>
 
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