The BEST part of Halloween is pumpkin seeds! I bought 6 sugar pumpkins JUST FOR THE SEEDS! And they are delicious!!!!
2 cups pumpkin seeds, cleaned and rinsed
1 1/2 tablespoons melted butter
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/8 teaspoon garlic powder
2 teaspoons Worcestershire Sauce
1/8 teaspoon cracked black pepper
Preheat oven to 275 degrees.
Separate the seeds from the pulp of the pumpkin. Rinse, lightly dry and set aside.
In a large mixing bowl, add the melted butter, Worcestershire Sauce, salt, pepper, garlic salt, and garlic powder and whisk until well blended. Add the pumpkin seeds and toss, thoroughly coating in the butter mixture. Spread pumpkin seeds in a single layer onto a baking sheet. Bake for 1 hour, checking them often and tossing occasionally, until butter topping has dried and the pumpkin seeds are golden brown.
Remove from the oven and allow to cool and dry-out the rest of the way on the cookie sheet on top of the stove. Store in an airtight container.
2 cups pumpkin seeds, cleaned and rinsed
1 1/2 cups apple cider
1 1/2 tablespoons melted butter
1/8 teaspoon salt
1 tablespoon brown sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
Preheat oven to 275 degrees.
Pour the apple cider in a medium sauce pan and bring to a boil. Add the pumpkin seeds and boil on medium heat for 10 minutes. Drain the seeds and pour them in a large mixing bowl.
Pour the melted butter or olive oil into the bowl, along with the salt, brown sugar, cinnamon, and nutmeg. Mix well to coat and spread pumpkin seed in a single layer onto a baking sheet. Bake for 1 hour, checking them often and tossing occasionally, until butter topping has dried and the pumpkin seeds are golden brown.
Remove from the oven and allow to cool and dry-out the rest of the way on the cookie sheet on top of the stove. Store in an air-tight container.
Smoked Cayenne Pumpkin Seeds
2 cups pumpkin seeds, cleaned and rinsed1 1/2 tablespoons melted butter
1 teaspoon salt
1/2 teaspoon smoked paprika
1 teaspoon liquid smoke
Preheat oven to 275 degrees.
Separate the seeds from the pulp of the pumpkin. Rinse, lightly dry and set aside.
In a large mixing bowl, add the melted butter, salt, paprika, and liquid smoke and whisk until well blended. Add the pumpkin seeds and toss, thoroughly coating in the butter mixture. Spread pumpkin seeds in a single layer onto a baking sheet. Bake for 1 hour, checking them often and tossing occasionally, until butter topping has dried and the pumpkin seeds are golden brown.
Remove from the oven and allow to cool and dry-out the rest of the way on the cookie sheet on top of the stove. Store in an airtight container.
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