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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!

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Garden Gate Kate November 10, 2013
Pumpkin Seeds With Worcestershire and Garlic