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The Best Roasted Pumpkin Seeds Ever

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

Directions

  1. Preheat oven to 300 degrees F (135 degrees C).
  2. Combine the butter, seasoned salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish. I use rimmed baking sheet so the seeds can spread out into a nice thin layer.
  3. Bake for 45 minutes to 1 hour, stirring every 15-20 minutes – until seeds are crunchy and golden brown.
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