One of my college roommates introduced me to roasted pumpkin seeds and now I’m quite the pumpkin seed hoarder. Just a warning, if I know you’re carving a pumpkin, I’m probably going to ask you for your seeds. This Halloween, I had a few people who donated their jack-o-lantern seeds for a good cause, aka my cravings.
This recipe is my favorite – very similar to my roomie’s recipe. The seeds are 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 remove the shells.
I know we’re past pumpkin carving season now, but next year you’ll have to give these a try and get hooked on this savory snack. Just try not to become too much of a seed hoarder…
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 Beckster Original