“Pop a handful of these crunchy seeds in your mouth and you will soon realize you need to go back to the store and get more pumpkins.” - by Extropian
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Clean pumpkin seeds of any pumpkin pulp and rinse. Fill a bowl with lightly salted water and soak the pumpkin seeds for 2 hours.
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with nonstick aluminum foil (such as Reynolds®).
- Drain seeds and pat dry with paper towels. Mix melted butter, Worcestershire sauce, salt, and garlic powder in a bowl, and toss the seeds in the seasoned butter mixture until coated. Spread seeds out onto the prepared baking sheet in a single layer.
- Bake in the preheated oven until seeds are crunchy and golden brown, about 1 hour; stir and turn seeds every 15 minutes.
Nutrition
Amount Per Serving (6 total)
- Calories
- 133 cal
- 7%
- Fat
- 8 g
- 12%
- Carbs
- 12.4 g
- 4%
Based on a 2,000 calorie diet
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