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Toasted Pumpkin Seeds

Toasted Pumpkin Seeds

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
CRYSTAL10

CRYSTAL10

Pumpkin seeds that are crunchy and full of fall flavor. Very popular.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 250 degrees F (120 degrees C).
  2. Rinse the pumpkin seeds and pat dry. Place them in a bowl. Add the Worcestershire sauce, melted butter and seasoned salt; stir until evenly coated. Spread out in an even layer on a baking sheet.
  3. Bake for about 1 hour in the preheated oven, stirring occasionally, until crisp, dry and golden brown.
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Reviews

ElCee
159

ElCee

10/29/2008

This is a fantastic variation of the typical roasted/kosher salted seeds. Be sure to soak the seeds (I soak overnight) so they absorb some of the liquid and become plump and less splintered. You can also add Soy for an added kick! Great recipe.

CookinMama
95

CookinMama

10/30/2007

These are delicious. I did one batch exactly to recipe. Then two others...one I used garlic salt instead of regular salt. The second I let red pepper flakes heat up in the butter for a spicy flavor. They were all excellent!

Chowchick
83

Chowchick

10/15/2007

This is a great recipe!! I did make one or two changes. I used cooking spray rather than butter and I cooked the seed in the microwave for 2 or 3 minutes to dry them out a little. Thank you for posting this recipe!!

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