This recipe is an oldie but a goodie in my book. I was introduced to homemade roasted pumpkin seeds by a college roomie who made them after a jack-o-lantern party. Just a warning, after you try these, you will likely become a pumpkin seed hoarder. So if I know you’re carving a pumpkin, I’m probably going to hit you up.
This recipe is my favorite – very similar to my roomie’s recipe. The seeds are oven roasted low and slow and end up kinda crisp but still a bit chewy and have a buttery and slightly salty flavor going on. And if you’ve never eaten pumpkin seeds before, fear not! Here’s the scoop. You can actually eat the whole thing instead of spitting out the shells like with sunflower seeds, but if it’s too chewy for your liking, you can always spit out the shells.
Also, if you find yourself craving a sweet version of these seeds, you can toss them with melted butter, cinnamon, and sugar. Really, you can experiment with any sort of seasoning to find something that’s your fave. Enjoy!
Roasted Pumpkin Seeds
2 cups pumpkin seeds
1 tsp Worcestershire sauce
3 Tbsp butter
1 1/2 tsp salt
1/4 tsp garlic powder
Yield: 2 cups
Preheat oven to 250 degrees F. Rinse the seeds well. Boil them in salted water for 10 minutes. Dry the seeds slightly and place them in a large mixing bowl.
Melt the butter in a bowl and add the Worcestershire sauce, salt, and garlic powder. Pour this mixture over the seeds and mix to evenly coat.
Bake the seeds on a cookie sheet for about 2 hours, stirring at least every half hour, until they’re crispy. Store in a airtight container and enjoy!
Source: A Vita Dulcis original!