It is that time to turn those raw pumpkin seeds into golden baked deliciousness! I had a little over three cups of pumpkin seeds to make this year from three very large pumpkins. I usually boil my pumpkin seeds but wanted to try a different recipe this year. So I decided to butter them up and bake them. I used a very easy recipe with ingredients I already had. The most tedious part is spreading out those seeds onto baking sheets. Otherwise it is a piece of cake. The seeds turned out a crisp golden and have just the right amount of crunch. Pumpkin seeds are such an exciting part of fall!
The pumpkin seeds ready to be cleaned and cooked
The ingredients (not pictured: Lawry’s seasoned salt)
I added the worcestershire sauce first
I then drizzled the melted butter onto the seeds
I added 1/4 tsp. of onion powder and garlic salt
I then mixed all the ingredients together until the seeds were thoroughly covered
Now the tedious part: spreading the seeds out in a single layer on the baking sheets
Heat oven at 250 and bake for 40-50 minutes, stirring seeds every 20 minutes with a spatula
I added seasoned salt for that extra taste…how can you not have salty pumpkin seeds!
Hot out of the oven…look at that golden brown
The pumpkin seeds ready to be devoured
Let’s see how quick they will last!
- Lawry’s Seasoned Salt
- 3 cups pumpkin seeds
- 3 Tablespoons butter, melted
- 3 teaspoons worcestershire sauce
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic salt
- Preheat oven to 250 degrees.
- Rinse seeds under cold water and make sure all of the strings and pulp are removed
- Drain well
- Dry seeds (at least overnight)
- Stir seeds with melted butter, worcestershire sauce, 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 40-50 minutes (or until brown and crispy) stirring every 20 minutes.
- Top with seasoned salt