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 today...it 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.