Roasted Pumpkin Seeds III

Try this zippy twist on a Halloween tradition. It's got just enough heat to take the chill off autumn afternoons and snackers!


2 cups (8 servings)


2 cups fresh pumpkin seeds
5 teaspoons butter or margarine, melted
1 teaspoon Worcestershire sauce
1 teaspoon granulated (white) sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper


Preheat oven to 250°F (121°C). 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.

Line a 15 x 10 x 1-inch baking pan with foil; coat foil with cooking spray. Spread seeds in pan. Bake for 45 to 60 minutes or until seeds are dry and lightly browned, stirring every 15 minutes. Cool completely.


Store in an airtight container.

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