Reviewed: Oct. 29, 2009

Best seeds ever!!

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Reviewed: Oct. 29, 2009

The butter is the key! Well salt is also necessary but in the past i've just toasted them with salt after cleaning them in water, but adding butter is SO much better! I can't wait to make these again!!!! They were incredible and they didn't last long unfortunately! :-)

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Charlene1234

Cooking Level: Intermediate

Home Town: Vista, California, USA

Living In: Springfield, Oregon, USA

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Reviewed: Oct. 29, 2009

Great recipe. I used 2 cups of seeds, 1 tablespoon of melted butter & about 1/2 tablespoon of garlic salt and baked for about 40 minutes. I can't stop eating them!!

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Cookie Girl

Cooking Level: Intermediate

Home Town: New Haven, Indiana, USA

Living In: Monroeville, Indiana, USA

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Reviewed: Oct. 28, 2009

Made these as is, without drying them out beforehand. They are delicious.

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TRARECAR

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Reviewed: Oct. 28, 2009

I made these with Tonys season salt and did not wash the seeds. I left them them in the oven until very toasty and they tasted great.

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Sheri

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Reviewed: Oct. 27, 2009

I tried this recipe last year, but this year I made some changes and came up with my own totally different recipe, and it is amazing! It tastes like popcorn at Christmas somehow. Look for cookingdisabledhousewife's recipe soon.

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cookingdisabledhousewife

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Reviewed: Oct. 26, 2009

Make sure you rinse off the seeds in a colander and let dry for 4 to 24 hours. I followed the recipe however, garlic powder and McCormick season all. Next time I think I will boil them in salt, dry them and roast them with olive oil.

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inounvme

Cooking Level: Expert

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Reviewed: Oct. 25, 2009

Excellent recipe and very easy. I did as others suggested and added some seasoning salt. Couldn't stop eating them!

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Shelley

Cooking Level: Intermediate

Home Town: Evanston, Illinois, USA

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Reviewed: Oct. 25, 2009

Thanks for the awesome recipe! It was so easy to enjoy one of my fav's, pumpkin seeds! YUMMY!

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Babosmom

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Reviewed: Oct. 25, 2009

Thanks for helping me make my very first roasted pumpkin seeds a success. Butter and salt...two of my favorite ingredients. Can't go wrong with that. Plus I needed a simple recipe to use especially after spending hours of carving pumpkins with the family.

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MomInWV

Cooking Level: Intermediate

Home Town: Ocala, Florida, USA

Living In: Dunbar, West Virginia, USA

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Reviewed: Oct. 25, 2009

This is my first year making pumkin seeds. They tasted great. My husband gives it two thumbs up!

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Crystal

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Reviewed: Oct. 25, 2009

I love pumpkin seeds cooked like this the best. All they need is butter and salt...nothing else.

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PamMar

Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA

Living In: Wellington, Florida, USA

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Reviewed: Oct. 24, 2009

Butter is nice for roasting but I think plain salt didn't have enough flavor. Next time I'll throw in a dash of tamari or soy sauce. Also mine only took 1/2 hour. My kids liked them!

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Kristina

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Oct. 20, 2009

I did this with Sea salt and one container of the Papa Johns Garlic butter that you get with the pizza.(you can buy extra's when you get your pizza)We had 2 cups of seeds.

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kayeleesmom

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Reviewed: Oct. 20, 2009

sooo yummy. this was the first time i've ever had roasted pumpkin seeds and boy they were delish :) I added a teaspoon of Lawry's seasoning salt to it and it was perfect!

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little lum

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Reviewed: Oct. 19, 2009

this is so good I wish me house was made out of it:-]

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peace13peace

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Reviewed: Oct. 19, 2009

I read the reviews and what I did was after I rinsed them off I let them dry overnight, then the next morning mixed the seeds with 2 tablespoons of oil, 2 tablespoons of butter and mix of seasoned salt and garlic salt baked them for about 40 mins shaking the pan every 10 mins or so to prevent sticking then when they came out I used the suggestion to sprinkle sugar on top and omg they were YUMMO! now I have to get more pumpkins! lol thanks all for the great tips! :D

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Reviewed: Oct. 18, 2009

they taste just like my grandma's

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Xav

Cooking Level: Expert

Living In: Fort Wayne, Indiana, USA

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Reviewed: Oct. 18, 2009

I wish I had thought of mixing butter and olive oil-great combo, and I do that in a lot of regular recipes as well. I found that other reviewers' suggestions of checking after every 10 min. is worthwhile. I needed to turn my oven down to 285 after 20 min. and only roasting for another 5 min. Perfect! Thanks for just the right combo. I need to put these away before I eat them all...

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