I used to just throw some salt and oil on my pumpkin seeds every year. Then a few years ago, I came across a recipe that used these ingredients. I’ve tweaked the recipe quite a bit based on what I’ve learned from making Chex mix from my mom’s old old recipe of it. Newer recipes use WAY less butter and seasoned salt. Same here. I pumped up the seasonings and the butter. Voila! Fantastic pumpkin seeds people will actually want to eat!

Love this recipe idea? Check out more Halloween party food on my Fabulously Freaky Halloween Fodder post. It’s full of devilish and delicious ideas!

Print Recipe for Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

For every 2 cups of pumpkin seeds:

3 tablespoons butter, melted
1/2 – 3/4 teaspoon seasoned salt (to taste)
1/8 teaspoon garlic salt
2 teaspoons Worcestershire sauce