Reviewed: Oct. 7, 2009

YUM! My first time making them and my 4 year old could even help! (It was that easy!) I added a dash of WORCESTERSHIRE SAUCE and they turned out incredible! Thanks!

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LukesMommy

Cooking Level: Expert

Home Town: Sinking Spring, Pennsylvania, USA

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Reviewed: Oct. 1, 2009

Ancient family secret, amazingly addictive, louisiana hotsauce mm oowhee.

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Ieat Ants

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2009

This recipe works perfectly. I also have tried changing up the "flavors" by making a batch of "cinnamon and sugar", "seasoned salt and garlic" or if you like it spicy..."seasoned salt, garlic and cayenne pepper". Yum. I got rave reviews from a friends daughter (a teenager) so I knew I got it right! haha

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twj13

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Reviewed: Sep. 29, 2009

I following another reviewers suggestion about drying the seeds overnight and also about 1T butter & 1T olive oil. Also since I LOVE salt I increased the salt by a 1/2 t....WRONG! I wish I had followed the recipe there. I also sprinkled 1T sugar after roasting...what a great taste! The grandchildren are coming over this weekend and we are going to make some more together!

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Rm2

Cooking Level: Expert

Home Town: Baytown, Texas, USA

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Reviewed: Jun. 3, 2009

Very good. I recommend after rincing the seeds, letting the dry for a little longer than the recipe calls for. Also sea salt tastes great.

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Joeydog

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2009

These were really good. I used the pumpkin seeds from the Halloween pumpkins. I'm going to experiment with various seasonings to see what I can come up with.

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Beau's Mommy

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Mar. 5, 2009

This recipe was so very easy to make... I did add a little extra time to roast them but other than that, I followed the recipe exactly. Thanks Rosemary for a very tasty snack recipe !

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cakesncakes

Cooking Level: Intermediate

Living In: Grove City, Pennsylvania, USA

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Reviewed: Feb. 14, 2009

Excellent!

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Celeste

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Reviewed: Dec. 30, 2008

Boil the pumpkin seeds first about 30min in heavly salted water. This give them a salty flavor on the inside and allow the stringy pumpkin to seperate off the seeds easier. Let them cool. Remove ALL pumpkin residue or it will burn during roasting. Then roast or leave overnight to dry on baking dish and roast the next day. Takes only 25 min to roast and stir every 5-7min.

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ajpense

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Reviewed: Dec. 21, 2008

I used this recipe for my first time making any kind of pumpkin seeds. So easy and yummy!

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AUTUMND7

Cooking Level: Intermediate

Home Town: Pekin, Illinois, USA

Living In: Hopedale, Illinois, USA

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Reviewed: Dec. 17, 2008

This is a great recipe. This is the first time I roasted pumpkin seeds, I thought it would be fun to make it a tradition when we carve pumpkins. The first time I roasted them, I didn't know they were like sunflower seeds and you had to crack the shell. I kept putting them back in the oven b/c I thought they weren't done, I kept saying, it taste like a shell like sunflower seeds. I finally took some to my neighbor who said yep, you need to crack those puppies open!

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Holly

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

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Reviewed: Dec. 10, 2008

These turned out really good!

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MADISONLIBERTY

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Reviewed: Dec. 7, 2008

The best! We're still snacking on these 2 months later.

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Heather L

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

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Reviewed: Nov. 23, 2008

I used less salt and alittle more butter this was good

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Edward Little Cheer MoM

Cooking Level: Intermediate

Living In: Auburn, Maine, USA

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Reviewed: Nov. 20, 2008

I dunno - maybe I am not a pumpkin seed fan - too much work to get to the meat, and unlike some, I do not like to eat the shell. I am giving 4 stars though because my children liked this one a lot (I had a lot of seeds, so I made some of this, some of the "Spiced Pumpkin Seeds" and some of the "Cinnasweet pumpkin Seeds." This was ds7's favorite.)

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morningsunshine

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Reviewed: Nov. 18, 2008

Sooo worth the effort.

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HealthyKids'Cook

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Reviewed: Nov. 14, 2008

did the job. my roommates and i gobbled it up!

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brytness

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Reviewed: Nov. 13, 2008

The most important element of pumpkin seeds is getting the pumpkin seeds dry enough. I liked the result of the 300 degrees for 45 min better than the 225 for an hour and a half that I tried last time I made these. Thanks!

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 12, 2008

Boiled the seeds for 20 minutes after removing from the baked pumpkin. Spread out on cookie sheet in single layer and dried for 24 hours. Took 2 Tbl butter, 2 Tbl. Olive Oil and 1.5 Tbl garlic salt stirred together, tossed the seeds til well covered. Took about 45 minutes to get roasted.

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carollou3

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Reviewed: Nov. 11, 2008

My family tells me these were good. I set the seeds out overnight to dry, I used seasoning salt and butter and after they cooled slightly, my children gobbled up their portions. I had a nice big bowl of seeds left over and my husband stole them and ate them when I wasn't looking. He said they were great. Oh well - maybe next time.

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