Roasted Pumpkin Seeds II

To enjoy the seeds from a pumpkin just hollow out, spice 'em and bake 'em for a fun snack.


2 cups (8 servings)


2 cups fresh pumpkin seeds
3 tablespoons butter or margarine, melted
1 teaspoon salt
1 teaspoon Worcestershire sauce


Preheat oven to 250°F (121°C). Line a 15 x 10 x 1-inch baking pan with foil and grease the foil. In a small bowl, combine all ingredients; spread into prepared pan. Bake for 45 to 50 minutes, stirring occasionally.

Increase oven temperature to 325°F (163°C). Bake 5 minutes longer or until seeds are dry and lightly browned. Serve warm, or cool before storing in an airtight container.

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