Best Roasted Pumpkin Seed Recipe (only 4 ingredients!)

Don’t even think you are not going to read this post because you don’t like pumpkin seeds – or it’s too much trouble!  Even if you don’t care for the packaged pumpkin seeds -these are not those!  It is so easy to get them into the oven, and though they do roast for 2 hours, all you have to do is give it a quick stir every 30 minutes.  If that doesn’t convince you to try them, then think of the health benefits (vitamins, minerals, essential fatty acids) and for only a few calories.

img_2090 img_2098   So…when you are carving your pumpkin this month, and getting all the stringy stuff out, just separate those beautiful seeds from the stings.  img_2094Get them into a colander and give them a rinse.  I prefer to leave a little orange hanging on here and there, it adds flavor after it roasts, but get the stringy part out. You can leave them to dry overnight or roast them right away. img_6021

img_6040  I have tried ALOT of different pumpkin seed recipes and this is THE best so far!  I have been using this one from http://Cooks.com for at least 3 years.  My daughter likes them the best, my husband (who isn’t even a seed eater) likes them and the family I work for likes them.  Actually, the boys I nanny and their dad are already looking forward to them since I have made them with the boys for the last couple years as well.  My 3 year old grandson even likes them and he only has a few things he will eat (I had to bribe  reward him to try one by offering him a candy corn if he ate a seed first.  He discovered he liked them and then he ate a bunch of them!)

Three are 4 ingredients that you probably already have!

Preheat an oven to 250 degrees.

For each 2 cups of seeds you have (adjust the recipe as needed for the amount of seeds you have)  add 1 1/2 Tbsp of melted butter, 1/2 tsp of Worstershire and 1 1/2 tsp of salt (if that seems like a lot, you can cut it back a little but realize that not all of the salt will stick to the seeds).  Mix it all up and spread it on a baking sheet.  I set one timer for 2 hours (total cooking time) and I set another timer to go off every 30 minutes so I would remember to stir it occasionally.        img_6039

It”s a long time to wait for your snack but these little gems are worth the wait

Note:  If your pumpkin was sad and only gave 1 cupful of seeds then they won’t need the whole 2 hours in the oven.  Leave them in as long as possible without burning them so they will get that airy crisp texture.  

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