Reviewed: Oct. 31, 2008

This is perfect. Simple! Who doesn't love simple. The only thing I did was add some garlic salt. No Drying overnight or boiling or soaking. What a hassle! My seeds came out wonderful, and are oh so addicting! Enjoy :)

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Ashley

Cooking Level: Expert

Living In: Huntington Beach, California, USA

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Reviewed: Oct. 30, 2008

Well I can't say how the original recipe would have turned out since I made a few changes. I boiled the seeds in heavily salted water for 20 minutes and then let them soak another hour. I layed them on papertowels to dry for almost 2 days. Then I mixed them with 1TB of butter, 1TB Olive Oil and 1TB of salt and baked in the oven on 300 degrees for 40 minutes and they were toasted with just the right amount of salt.

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L.Reid

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: Oct. 30, 2008

This is your staple roasted seed recipe, and it's fantastic! MAKE SURE to dry seeds out on paper towels after rinsing them off in a collinder. Once they're dry, toss them w/ melted butter-NEVER USE OIL-real butter only. The oil vs. butter thing makes a big difference. Roast until brown and toasty. Cool, serve, and munch away! BEWARE: They're addictive!

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Little Miss Magic

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Reviewed: Oct. 30, 2008

This was by far the best recipe I've tried for pumpkin seeds. Making sure they were dry before baking was the key. I added a little more butter and some garlic powder, and they are great!

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tiki213

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Reviewed: Oct. 30, 2008

Really liked these. Used olive oil(faster than having to melt butter) and coated seeds in cayenne and cajun seasoning. Cook time and temperature pretty accurate. I didn't soak or boil or dry these. Just rinsed, seasoned, and cooked.

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Lauren H

Cooking Level: Expert

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Reviewed: Oct. 30, 2008

Followed recipe exactly. My whole family agreed that it needed much more than a pinch of salt: I sprinkled all seeds with sea salt. I think I'd try garlic or seasoned salt next time. Also, I cooked at the exact temp and times specified: not sure why some reviewers felt it needed more time. Mine would have been burnt if I cooked for an hour, as someone noted.

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Dawn

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2008

I fallowed the recipe and they are great! Best pumpkin seeds I have had. I did not set them out to dry over night. I put them in right after carving and they are great right out of the oven.

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lisa

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Reviewed: Oct. 29, 2008

Everyone reviewing this is making it way more difficult than it needs to be. It is not necessary AT ALL to dry out the seeds or boil them in water!!! Please don't! The only adjustments I made was that I used SEA SALT, and I accidentally cooked it at 350. These were the BEST pumpkind seed I ever had!!!

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rosieposiepocket

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Reviewed: Oct. 29, 2008

Family said "the best we ever had". Thanks!

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Sunshine318

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Reviewed: Oct. 27, 2008

These turned out great. They lacked a certain taste so I added a little garlic salt after and they were perfect. I dried them overnight first and while baking them at 300 degrees, I stirred them around every 10 minutes and they came out nice and crispy! Mm!

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Brandi-Lee

Cooking Level: Intermediate

Home Town: New Westminster, British Columbia, Canada

Living In: Surrey, British Columbia, Canada

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Reviewed: Oct. 27, 2008

Not quite salty enough for me. I will try soaking overnight in salt water next time.

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marley102va

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Reviewed: Oct. 27, 2008

My soon to be Mother in law and her daughter said they dont like pumpkin seeds very much. But with this recipe I impressed them! THANK YOU!

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Danica Rodriguez

Cooking Level: Beginning

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Reviewed: Oct. 27, 2008

Quick and easy! The best way to cook pumpkin seeds when you're dealing with 6 pumpkins worth of seeds! My changes are to not really measure the butter and instead of salt I use season salt, a little garlic powder and just a hint of creole seasoning. I also baked them for about an hour or so but my oven's temp is a bit lower than it reads. They turned out light and just enough flavor to enhance the pumpkin without taking over it!

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Borgtastic

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Woodbury, Minnesota, USA

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Reviewed: Oct. 25, 2008

perfect... trust me, i've tried the last few falls to carve the pumpkin and roast the seeds for a late night treat. i've burned, over spiced, slow cooked, and even left a day to dry.... this time i got it right! thank you!!!!!

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SHAWNIEMARIE

Home Town: West Hills, California, USA

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Reviewed: Oct. 25, 2008

Decent recipe, but I think they need to be in the oven longer than 45 minutes.

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CariMel

Cooking Level: Intermediate

Home Town: College Station, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Oct. 23, 2008

The only thing that worked on this recipe was the temp and cooking time. I ended up using more butter and a LOT more salt. As this stands I thought the seeds were incredibly bland and I could barely taste the salt.

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Tessa

Cooking Level: Intermediate

Home Town: Port Angeles, Washington, USA

Living In: Bremerton, Washington, USA

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Reviewed: Oct. 23, 2008

Simple and easy, though you need a bit more than a pinch of salt (I did anyway).

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straydog

Cooking Level: Beginning

Living In: Colorado Springs, Colorado, USA

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Reviewed: Oct. 20, 2008

After mixing 2 cups of pumpkin seeds and 3 teaspoons of melted butter together; I layed out half the mixture and added tons of salt. It is delicious. If you accidentally use too much salt, melt some chocolate chips and coat this wonderful treat with chocolate.

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kristi fleshman

Cooking Level: Beginning

Home Town: Anderson, South Carolina, USA

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Reviewed: Oct. 19, 2008

I boiled the seeds in salty water for about 15 min to get the 'goop' off and get them a little more seasoned. Dried them over night on paper spread on the countertop. I then put them a glass pie dish with the butter and salt baked for 1 hour at 275*. Came out perfect! No fru fru seasoning- just pumpkin seeds!

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