Tuesday, November 6, 2012

Toasted pumpkin seeds

I saved the seeds from two medium sized pumpkins this year and toasted them. It turned out very good so I decided to share the recipe. Most of the recipes out there have long baking time (an hour or more) but this one saves time and energy. 



  • INGREDIENTS:
  • 1 cup pumpkin seeds (enough to cover your cookie sheet)
  • 2 tbsp melted butter
  • 1 tbsp garlic salt
  • 2 tbsp Worcestershire sauce

  • DIRECTIONS:
  • 1. Preheat oven to 400 degrees
  • 2. Rinse and dry pumpkin seeds. I spread them on a baking sheet and let dry for an afternoon.
  • 3. Toss seeds in the melted butter, add garlic salt and Worcestershire sauce. Mix well and coat the seeds.
  • 4. Spread seeds evenly on a baking sheet
  • 5. Keep an eye on them. Bake for 5 min, check and stir, then bake for another 5 min, check and stir, until they're browned. Depending on size of seeds it'll take anywhere from 5 - 20 min. Mine were ready in 10 min.
  • 6. let cool before serving.
  • 7. Enjoy! Warning... these are addictive.


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