Spiced Pumpkin Seeds, Version Two

Last year, my sister Jenna made spiced pumpkin seeds using the guts from her drunk pumpkins.  This year, I was so excited to try another spiced pumpkin seed recipe.

I found this recipe on All Recipes, and it turned out great.  I was afraid it would be too much salt, so I subbed garlic powder.  Don’t repeat my mistake – they weren’t salty enough!  Follow the recipe as is, you’ll be happy with the results.

Spicy Pumpkin Seeds
from All Recipes

2 c. whole raw pumpkin seeds
2 tsp. Worchestershire sauce
1-1/2 tbsp. margarine, melted
1/2 tsp. salt
1/8 tsp. garlic salt

Melt margarine (or butter) in a bowl.  You can sub olive oil as a healthful alternative.  Toss pumpkin seeds with margarine, Worchestershire, and spices until combined.

Spread onto a cookie sheet, bake 45 minutes in a 275 degree oven.  Stir occasionally.  Store in an airtight container.

This was the third item I distributed to friends.

Tomorrow is Halloween!  Hooray for ghosts, goblins, and witches!

This entry was posted in holidays, pumpkin. Bookmark the permalink.

One Response to Spiced Pumpkin Seeds, Version Two

  1. This is timely and cute recipe. Given that I plan on a pumpkin carving session.

    Thanks 🙂

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