Reviewed: Oct. 31, 2008

I was so excited to try this recipe. It sounded great, was highly rated, and smelled amazing...at first. I didn't read the reviews until I was 45 minutes in to the cook time, and they burned sometime between 30 and 45 minutes. I am so disappointed! It's not as if I can rush out and get more seeds for the recipe. I think this would be an amazing recipe, and I plan to make it again next year, but I will either cook it for much less time or, more likely, an hour at 275.

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Mary M-B

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Reviewed: Oct. 31, 2008

I varied this one a bit-- added some pumpkin pie spice, a pinch of cayenne pepper, and a pinch of cumin, just for an enhancement of spice to the sweet. And I cut the cooking time down significantly, too. I waited to put on the extra sugar until they were done but still warm and sticky. Thanks-- They were wonderful!!

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Laurielicious

Cooking Level: Expert

Living In: Toms River, New Jersey, USA

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Reviewed: Oct. 30, 2008

This recipe was very good! The seeds had the perfect balance of sugar and cinnamon. I followed the recipe very closely, except I used butter instead of margarine and I baked the seeds at 275 in three 15 minute intervals. After the third time, I turned the oven up to 350 and baked for another thirty minutes, stirring every ten minutes. Once you turn the temperature up, you really have to keep checking on the seeds, otherwise they will burn (I almost burned mine, but caught them just in time)! Overall, this recipe is a very yummy halloween treat. I recommend it.

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Kira Davidson

Cooking Level: Beginning

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Reviewed: Oct. 30, 2008

i love these. I made them as directed EXCEPT i only cut the butter in 1/2. Other than that i love these. I will make these every year, thank you

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Candice

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Reviewed: Oct. 30, 2008

Loved it! I made these this morning after carving our pumpkins last night. I did as another user said and limited the time to 7 minutes each time instead of 15, and also used wax paper on the pan...turned out great!! Thanx so much for a great recipe!!!

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Jenn_Frog2000

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Reviewed: Oct. 28, 2008

These were so tasty. I made them just as directed except I put them in a 350 degree oven for an hour. Everyone loved them!

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Lindsay Leigh

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

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Reviewed: Oct. 28, 2008

I used butter instead of margarine and cut the amount to 1/4 cup. I used a Pampered Chef cinnamon sprinkles and wished I had used more. My husband and I thought they turned out delicious. A very tasty and addicting snack!

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Reviewer:

bethanyskolnik

Cooking Level: Intermediate

Home Town: Woodhaven, Michigan, USA

Living In: Trenton, Michigan, USA

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Reviewed: Oct. 27, 2008

These taste great!! I was very surprised at how good and crispy a sweet Pumpkin seed could taste. I only had 1 cup of seeds to work with and I ran the oven at 325, checking the seeds every ten minutes. I will definitly be making more!

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437

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2008

horrible awful burned I should have read the reviews first, no saving them, now my house smells like burnt sugar and pumpkin seeds, yuk.

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KELLYINEZ

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Reviewed: Oct. 26, 2008

great flavor, but mine burned a bit - I had to turn the heat to 300, and they worked out well.

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mykidsmom

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Reviewed: Oct. 26, 2008

I followed this recipe and my whole family loved it. I had no problems with the seeds burning. I have to buy a pumpkin and do it again.

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Kat

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Reviewed: Oct. 19, 2008

This is too much heat and/or cooking time. The coating charred before the second 15 min. was up.

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Mom2009

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Reviewed: Oct. 12, 2008

I made two types of pumpkin seeds this morning--this one and the Spiced Pumpkin Seeds on this site. We prefer these seeds because it has that salty/sweet thing going on. But I do have a couple problems with the recipe. First, be sure to to use a dark pan. I used one dark pan and one light colored metal pan, and the dark one definitely browned the seeds better. Second, way too much butter--the seeds were seriously swimming in it; I would cut it in half next time. Lastly, the temperature is too high--I ended up cooking mine for 1 hour at 300. I did end up having to break them apart after I pulled them out because they stuck together like peanut brittle (although not quite as hard). But their redeeming quality is they actually taste good--although now I'm dealing with little greasy fingers! UPDATE 10/09: Made these again. This time I cooked @ 300 for 45 minutes. Taste great!

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rookiechef

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Murray, Utah, USA

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Reviewed: Nov. 3, 2007

I wish I had paid more attention to the reviews! (There were only 2 of them when I made this recipe.) The oven temp on this recipe is obviously way too high, especially compared to other toasted pumpkin seed recipes. That should have thrown a red flag for me, but I didn't trust my instincts, and instead followed the recipe, only to end up with burned seeds. Too bad, I really liked the idea of a sweet alternative to a seasonal favorite. Maybe I'll try again next year with a 275 degree oven...

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PENG1DEB

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Nov. 2, 2007

I used 1 cup of seeds and cut the other ingredients by 1/2. I also reduced the cooking time and kept an eye of them while they were cooking. I made 3 different pumpkin seed recipes and this one was my favorite. They taste a little like carmel pop corn.

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RENMIG

Cooking Level: Intermediate

Living In: Clinton, New Jersey, USA

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Reviewed: Nov. 1, 2007

I don't like roasted pumpkin seeds because of the texture of the outer shell but my husband does so i tried this recipe this year and it is wonderful! after reading the previous posts i decided to follow the directions exactly with the only change being the cooking temperature. I baked them at 250 for the first 30 minutes and 350 for the last 30 minutes. they taste like a seasonal candy and i don't even notice the texture of the outer shell. This is a keeper! Thank you so much!

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Raven

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Reviewed: Nov. 1, 2007

I followed the recipe to a T on this one and the results were disappointing. At the end of the cooking time the seeds were stuck together (and to the dish) like glue. Couldn't even break one away to try it taste wise. It sure made my house smell good though. Don't waste your time with this one.

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NURSEYAY

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Reviewed: Oct. 31, 2007

What a disapointment! They were dripping with margarine and again, mine were burned- and I really watched them. I think the oven temp is too high. Anyway, I won't be wasting my time again.

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