THE BEST ROASTED PUMPKIN SEEDS
The Perfect Fall Snack
I have long been a fan of roasted pumpkin seeds in the Fall. They are just so crunchy and delicious!
Many people don’t really like them however, and as I’ve looked around I think I know why.
Most recipes only roast the pumpkin seeds with butter and salt. But with the addition of only ONE other ingredient, you can make them unforgettable!
This one ingredient takes your seeds from just “Eh” to the BEST roasted pumpkin seeds ever!
The Secret Ingredient
What is it? Worcestershire sauce! Adding just a splash of Worcestershire sauce makes your seeds so savory that you will be fighting your kids for them!
Our kids love them!
Which is why I grew my own pumpkins for the first time this summer. We wanted lots and lots and LOTS of seeds!
And They’re Good For You!
Besides being rich in fiber, pumpkin seeds have several other health benefits which I won’t list here.
Just know they are good for you.
And you can feel good about your kids eating them by the handful, which is what they’ll do. Because did I mention that these are …. the BEST roasted pumpkin seeds ever?? 🙂
Go ahead and indulge in these yummy little giblets and let me know if you try them!
Share them at Thanksgiving!
Use them as an after school snack!
Take them on a hike through the Fall leaves!
And if you like this post, you might like THIS one as well.
| Servings |
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- 2 cups pumpkin seeds
- 1 tsp. Worcestershire sauce
- 3 Tbs. butter, melted
- 1 tsp. salt
Ingredients
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- Scoop out all the seeds from your pumpkin. Put them in a colander and rinse them well under water.
- Put seeds into a pot of boiling salted water and boil for about 10 minutes.
- Drain the water and spread seeds onto a paper towel and pat dry,
- Mix the Worcestershire sauce, butter, and salt in a bowl. Add 2 cups of seeds and stir until all seeds are well coated.
- Spread onto cookie sheet and bake 1-2 hours @225°, stirring occasionally. Watch for burning, seeds should be golden and crisp.
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