This year I also added garlic powder, turmeric and onion powder!
With Halloween now over I had some time to roast those beautiful pumpkin seeds!
Here is a quick video tutorial showing all the steps.
Once you remove the pumpkin seeds, soak and massage vigorously in water.
Put seeds in a sieve and try and get off all the little orange parts.
Let dry overnight on a tea towel.
In a bowl add the seeds and 1 tbsp melted butter, a very generous pinch of salt and couple of swigs of Worcestershire sauce. Lay on a parchment-lined baking sheet and put in a 250F oven for two hours, moving around and checking for seasoning here and there. I decided to add a little sugar which was awesome!
The seeds got nicely brown, crunchy and super flavourful. I love mixing sweet and salty together and the Worcestershire sauce gave it depth. All of these are already gone and I have my annual stomach ache from too many pumpkin seeds.
Awesome!
Yummy!!!
Pumpkin seeds are super healthy for you too, I believe!
What perfect timing! We have our pile and were just trying to remember how to cook them. Thanks, Suzie!
Woohoo!!! That’s awesome Jamie! I hope you enjoy them. Be a little generous with the salt. Taste test them once they are out of the oven and still warm. If there isn’t enough, you can still add more if they are still warm. I already ate one pumpkin’s worth. So good!