Tuesday, October 4, 2011

Toasted Pumpkin Seeds

Toasted Pumpkin Seeds


2 cups raw pumpkin seeds

1 1/2 teaspoons Worcestershire sauce

1 1/2 tablespoons butter, melted

1 1/4 teaspoons seasoned salt



Preheat the oven to 250 degrees F (120 degrees C).


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. Let soak for 1 hour, up to overnight. Spread out in an even layer on a baking sheet.


Bake for about 1 hour in the preheated oven, stirring occasionally, until crisp, dry and golden brown.

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