Now, before you decide not to read this post because you don't like roasted pumpkin seeds, hear me out. I am not a pumpkin seed lover. I remember trying them a few times when I was a kid, but was never a big fan... until now.
I found this recipe on my new addiction...time-waster...Pinterest (feel free to follow me!). I was planning on making them and taking them in to my class to let my kiddos try them. You can go to the original blog post here.
I started with rinsing my seeds to get most of the pumpkin goop off of them. Then I drained them and let them dry on paper towels over night.
They stuck to the paper towel a little bit, but I just peeled them off and put them in a bowl. I had almost 2 cups. I put all the seeds in a bowl, then mixed the seasonings together.
3 Tbs butter, melted
2 tsp worcestershire sauce
3 shakes garlic salt (this cracked me up when I read it!)
3 shakes onion powder
*If you are an exact measure kind of person, just let it go for this one recipe :)
Then I poured the mixture over top and stirred until all the seeds were covered.
I preheated the oven to 250 degrees and lined my baking sheet with foil (this made for easy clean-up!). I placed the seeds in an even layer on the baking sheet and popped them in the oven. I stirred them every 20 min and baked them for a little over an hour. Next time, I'll probably let them go a little longer. They were not quite as dark as I wanted them. You may need more or less than an hour depending on your oven.
Here is the finished product. They tasted like chex mix and were delicious!
In just a few hours the bowl looked like this... needless to say, my kids didn't get to try them. oops! ;)
Happy Fall!
