Pumpkin Seed Snacklings

By Our Recipe Contributor, Rebecca Spoolstra

These pumpkin seeds are roasted low and slow and make a delicious autumn snack. Warning: you may become that person who starts asking everyone for their leftover jack-o-lantern seeds.

Ingredients

▪2 cups pumpkin seeds

▪1 teaspoon Worcestershire sauce

▪3 Tablespoons butter

▪1.5 teaspoons salt

▪1/4 teaspoon garlic powder

Directions

1. Preheat oven to 250 degrees F. Rinse the seeds well. Boil them in salted water for 10 minutes. Dry the seeds slightly and place them in a large mixing bowl.

2. Melt the butter in a bowl and add the Worcestershire sauce, salt, and garlic powder. Pour this mixture over the seeds and mix to evenly coat.

3. Bake the seeds on a cookie sheet for about 2 hours, stirring at least every half hour, until they’re crispy. Store in a airtight container and enjoy!

Notes:

Recipe makes 2 cups of seeds but you can easily make a double batch if you have a ton of seeds.

If you’re craving a sweet version of these seeds, you can toss them in melted butter, sugar, and cinnamon.

This recipe was originally posted here.