Spiced Pumpkin Seeds

SUBMITTED BY: Carolyn PHOTO BY: 4LEA

"These pumpkin seeds make a great tasting and healthy snack."

PREP TIME	10 Min
COOK TIME	1 Hr
READY IN	1 Hr 10 Min

SERVINGS & SCALING

Original recipe yield: 2 cups

USMETRIC

About scaling and conversions

INGREDIENTS

1 1/2 tablespoons margarine, melted
1/2 teaspoon salt
1/8 teaspoon garlic salt
2 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds

READ REVIEWS (234)

DIRECTIONS

Preheat oven to 275 degrees F (135 degrees C).
Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
Bake for 1 hour, stirring occasionally.

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REVIEWS

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Reviewed on Nov. 17, 2005 by Margo

I make this recipe myself but substitute the butter with olive oil which is healthier and doesn't burn. Very yummy!

13 users found this review helpful

Reviewed on Oct. 22, 2005 by BARB72

I just tried these tonight and pulled them out of the oven not two minutes ago, and they're perfect. My first attempt at pumpkin seeds last year ended in disaster. Thankfully, the good folks at allrecipes.com make it so I can rely on other cooks' experience and suggestions to make sure that doesn't happen again. After reading the reviews, I doubled everything except the Worcestershire for the 2 1/2 cups of seeds I had, substituting seasoned salt for regular salt, and baked them at 300 for an hour, plus 8 more minutes for that extra crunch. I did use Parkay butter spray and sprinkle on Parmesan for that last 8 minutes. They're the perfect texture and taste. I'm putting this one in my recipe box. Thanks for a great recipe, Carolyn, and thanks to everyone else for their comments that helped me make such a great snack!

12 users found this review helpful

Reviewed on Jan. 25, 2004 by PRATE002

I roast pumpkin seeds on a regular basis, and I always use this recipe now that I have found it. I must warn you: the more spice mixture you use, the better they are! The perfect balance for me is actually quadruple the mixture and still 2 cups of seeds. Also, for the salt I use 1/3 regular salt and the rest seasoned salt and they are soooooooo good! Thanks for the recipe!

10 users found this review helpful

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