After carving pumpkins with the boys, my husband requested that we have pumpkin seeds. As most of you know, all of my “boys” are spoiled, so I googled many recipes and came across this one. I did tweek it just a bit. ENJOY!
Oven: 250 and then 325; Cook time: 45-50 min then 10-15 min Yeild: 2 1/2 cups
- 2 1/2 c fresh pumpkin seeds
- 3 T butter, melted
- 1 t salt
- 1 t Worcestershire sauce
- Sea Salt-to taste
- Line a 15-in. x 10-in. x 1-in. baking pan with foil and grease the foil. In a small bowl, combine all ingredients; spread into prepared pan. Bake at 250° for 45-50 minutes, stirring occasionally.
- Increase heat to 325°. Sprinkle with additional Sea Salt to your liking. Bake 10-15 minutes longer or until seeds are dry and lightly browned. Serve warm, or cool on papertowels before storing in an airtight container.