When I recently cut up and baked a pumpkin for a pie (Click here to read about baking a pumpkin to make puree), 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.