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.