Roasted Pumpkin Seeds
User Reviews
5
Roasted Pumpkin Seeds
Description
This recipe starts by rinsing pumpkin seeds thoroughly, removing pulp and fibers to ensure cleanliness and prevent bitter residues. The seeds are tossed in melted butter combined with Worcestershire sauce, garlic salt, and onion powder, creating a savory coating that infuses flavor as they roast. Spread in a single layer on a parchment-lined baking sheet, the seeds are baked at 250°F for 50 to 60 minutes, stirred every 20 minutes to promote even browning and crispness.
The slow roasting at a low temperature allows the seeds to dry out and toast evenly without burning, resulting in a crunchy, savory snack accented by umami from Worcestershire and aromatic seasoning.
For those with more time, an optional preparation involves soaking the seeds in salt water for a day and drying them for another day before roasting, which helps achieve extra crispness and texture enhancement.
Ingredients
- 2 cups pumpkin seeds
- 3 Tablespoons butter melted
- 2 teaspoons Worcestershire sauce
- 1/8 /8 teaspoon garlic salt
- 1/8 /8 teaspoon onion powder
Instructions
- Preheat oven to 250 degrees and line a rimmed baking sheet with parchment paper.
- Rinse seeds under cold water and make sure all of the strings and pulp are removed. Drain well. Stir seeds with melted butter, worcestershire, garlic salt, and onion powder in a small bowl making sure they are fully coated. Place seeds in a single layer on a cookie sheet and bake for 50 - 60 minutes (or until brown and crispy) stirring every 20 minutes.
- *If you have the time here are some tips my husband uses for extra crispy perfect seeds if you have the time: Soak seeds in salt water for a day then lay out the seeds in a single layer and let them dry out at room temperature for another day before roasting them.
Notes
- Rinse and remove all pumpkin pulp strings thoroughly before roasting to avoid bitterness.
- For a crisper texture, soak seeds in salt water for one day and dry them at room temperature for another before roasting.
- Roast seeds at a low temperature of 250°F for about an hour, stirring every 20 minutes for even crisping.
User Reviews
Overall Rating
5
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