How to Prepare Speedy Roasted Pumpkin Seeds

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, roasted pumpkin seeds. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Roasted Pumpkin Seeds is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Roasted Pumpkin Seeds is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook roasted pumpkin seeds using 6 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Roasted Pumpkin Seeds:

1. Prepare pumpkin seeds (whatever comes out of the pumpkins you empty)
2. Prepare unsalted butter - melted (about 1 tbs per cup of seeds)
3. Take worcestershire sauce (about 2 tsp per cup of seeds)
4. Make ready garlic powder (about 1/2 tsp per cup of seeds)
5. Make ready onion powder (about 1/4 tsp per cup of seeds)
6. Get seasoned salt - such as Lawry's (just a pinch per cup of seeds)

Steps to make Roasted Pumpkin Seeds:

1. When scooping out your pumpkins for carving reserve the seeds in a large bowl making sure there is as little "other guts" (pulp/fibers) from inside the pumpkins as possible in the seeds, a little left behind is ok just no large globs. Do not rinse the seeds. Being wet with the gooey residue will help the butter and seasoning stick and also add additional flavor.
2. When you're done carving roast your seeds! Preheat oven to 300°F. Lightly coat a baking sheet with nonstick spray.
3. Add all other ingredients in the bowl of seeds to personal taste, using the quantities listed as guidelines. Stir to thoroughly coat seeds. NOTE: I usually end up with 2 - 3 cups of seeds out of what we carve.
4. Spread pumpkin seeds out in an even layer on prepared baking sheet, place in preheated oven for 40 minutes or until coating is dry and darkened slightly, stirring every 10 minutes. NOTE: I usually taste one at 40 minutes to gage texture (let it cool first!). If there's a decent crunch they're ready. If not, go for 10 minutes more.
5. Let cool on baking sheet (they crisp up more as they cool). When completely cool store in an air tight container. Enjoy munching till they're gone!

So that’s going to wrap this up with this exceptional food roasted pumpkin seeds recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!