Ingredients:
2 cups pumpkin seeds, cleaned and rinsed
1 1/2 tablespoons melted butter or olive oil
1/2 teaspoon salt (coarse salt is excellent)
1/2 teaspoon garlic salt
1/8 teaspoon garlic powder
2 teaspoons Worcestershire Sauce
1/8 teaspoon cracked black pepper (about 20 grinds from the pepper mill)
1 1/2 tablespoons melted butter or olive oil
1/2 teaspoon salt (coarse salt is excellent)
1/2 teaspoon garlic salt
1/8 teaspoon garlic powder
2 teaspoons Worcestershire Sauce
1/8 teaspoon cracked black pepper (about 20 grinds from the pepper mill)
Directions:
1. Preheat oven to 275 degrees.
2. Separate the seeds from the pulp of the pumpkin. Rinse thoroughly in a colander. Once rinsed, lightly dry and set aside.
3. In a large mixing bowl, add the melted butter, Worcestershire Sauce, salt, pepper, garlic salt, and garlic powder and whisk until well blended.
4. Add the pumpkin seeds and toss, completely coating them in the butter mixture. 5. Spread pumpkin seeds in a single layer onto a parchment paper lined baking sheet.
6. Bake for 1 hour, checking them often and tossing occasionally, until butter topping has dried and the pumpkin seeds are golden brown.
7. Remove from the oven and allow to cool and dry out on the cookie sheet on top of the stove. Store in an airtight container.
1. Preheat oven to 275 degrees.
2. Separate the seeds from the pulp of the pumpkin. Rinse thoroughly in a colander. Once rinsed, lightly dry and set aside.
3. In a large mixing bowl, add the melted butter, Worcestershire Sauce, salt, pepper, garlic salt, and garlic powder and whisk until well blended.
4. Add the pumpkin seeds and toss, completely coating them in the butter mixture. 5. Spread pumpkin seeds in a single layer onto a parchment paper lined baking sheet.
6. Bake for 1 hour, checking them often and tossing occasionally, until butter topping has dried and the pumpkin seeds are golden brown.
7. Remove from the oven and allow to cool and dry out on the cookie sheet on top of the stove. Store in an airtight container.
Enjoy!
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