When I recently cut up and baked a pumpkin for a pie (Click here to read about baking a pumpkin), I saved all the pumpkin seeds for toasting later.  It had been a long time since I’d toasted pumpkin seeds so I had to do a little research to refresh my memory.  I read several suggestions saying to clean the seeds by putting them in boiling water for 20 minutes.  I gave that a try and it did get the seeds nice and clean, but I had to let the pumpkin seeds set out overnight to dry out again.

 

Next, I decided to try making a seasoning for the pumpkin seeds based on my favorite Chex Mix recipe which uses worcestshire sauce and seasoning salt.   Here I was thinking I had a great new original idea for my seeds, and then I came across pretty much the exact same recipe!  Toasted Pumpkin Seed Recipe

But because that recipe called for twice as many seeds as I had, I did adjust it.  Here’s what I did:

TOASTED PUMPKIN SEEDS
1 cup raw pumpkin seeds (cleaned and then dried out)
1 tablespoon butter – melted
1 teaspoon worcestshire sauce
1/2 teaspoon seasoning salt

1.  Place pumpkin seeds in a bowl.

2.  In another small bowl, combine the melted butter, worcestshire sauce, and seasoning salt.

3.  Pour the butter mixture over the seeds and stir until well coated.

4.  Spread out in a single layer on a baking sheet and bake at 250 degrees for an hour, stirring occasionally.

Hubby said these turned out just like he remembered from his youth . . kind of like chewy popcorn.  Was that a compliment?  Hmmmmm, not sure.

You can also check out this link for more pumpkin seed recipe ideas:
8 More Recipes for Pumpkin Seeds

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