Sunday, October 30, 2011

Roasted Pumpkin Seeds

Every Halloween I roast the seeds from the pumpkins that I carve.  This year I decided to kick it up a notch and try something different than just butter and salt.  I nibbled on these and drank hot cider while passing out Halloween candy kept me away from the candy bars!

2 cups pumpkin seeds - washed and lightly patted dry
2 TBS butter, melted
1 tsp Worcestershire sauce
1 tsp sugar
1/2 tsp salt
1/4 tsp garlic powder
1/8 - 1/4 tsp cayenne pepper

In a bowl, toss pumpkin seeds with butter and Worcestershire sauce.  Combine the sugar, salt, garlic powder and cayenne; sprinkle over seeds and toss to coat.  It doesn't look like there is enough coating for the seeds but it is plenty.

Line a 15x10x1 inch baking pan with foil; coat the foil with nonstick cooking spray.  Spread the seeds in pan.  Bake at 250 degrees for 45-60 minutes or until seeds are dry and lightly browned, stirring every 15 minutes.  Cool completely.  Store in an airtight container.

Makes 2 cups

Source:  Taste of Home's Halloween Party Favorites


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