Recipe by Danny's Diner
Delicious savory preparation for pumpkin seeds. The whole family loves it!
Top Review by Garden Gate Kate
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 cups pumpkin seeds
- 1 tablespoon butter, melted
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Lawry's Seasoned Salt
- 1⁄2 teaspoon garlic powder
Directions See How It's Made
- 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.