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. 

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