Toasted Pumpkin Seeds

Toasted Pumpkin Seeds

174 Reviews 17 Pics
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
CRYSTAL10
Recipe by  CRYSTAL10

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

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Ingredients

Adjust Servings

Original recipe yields 2 cups

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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 (174)

Rate This Recipe
ElCee
132

ElCee

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
83

CookinMama

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
69

Chowchick

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!!

More Reviews

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Nutrition

Amount Per Serving (16 total)

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

Based on a 2,000 calorie diet

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