Roasted Pumpkin Seeds
Roasted Pumpkin Seeds

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, roasted pumpkin seeds. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Roasted Pumpkin Seeds is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Roasted Pumpkin Seeds is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook roasted pumpkin seeds using 6 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Roasted Pumpkin Seeds:
  1. Prepare pumpkin seeds (whatever comes out of the pumpkins you empty)
  2. Make ready unsalted butter - melted (about 1 tbs per cup of seeds)
  3. Get worcestershire sauce (about 2 tsp per cup of seeds)
  4. Get garlic powder (about 1/2 tsp per cup of seeds)
  5. Get onion powder (about 1/4 tsp per cup of seeds)
  6. Prepare seasoned salt - such as Lawry's (just a pinch per cup of seeds)
Steps to make Roasted Pumpkin Seeds:
  1. When scooping out your pumpkins for carving reserve the seeds in a large bowl making sure there is as little "other guts" (pulp/fibers) from inside the pumpkins as possible in the seeds, a little left behind is ok just no large globs. Do not rinse the seeds. Being wet with the gooey residue will help the butter and seasoning stick and also add additional flavor.
  2. When you're done carving roast your seeds! Preheat oven to 300°F. Lightly coat a baking sheet with nonstick spray.
  3. Add all other ingredients in the bowl of seeds to personal taste, using the quantities listed as guidelines. Stir to thoroughly coat seeds. NOTE: I usually end up with 2 - 3 cups of seeds out of what we carve.
  4. Spread pumpkin seeds out in an even layer on prepared baking sheet, place in preheated oven for 40 minutes or until coating is dry and darkened slightly, stirring every 10 minutes. NOTE: I usually taste one at 40 minutes to gage texture (let it cool first!). If there's a decent crunch they're ready. If not, go for 10 minutes more.
  5. Let cool on baking sheet (they crisp up more as they cool). When completely cool store in an air tight container. Enjoy munching till they're gone!

So that is going to wrap it up for this special food roasted pumpkin seeds recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!