Reviewer:

Reviewed: Nov. 28, 2012

These taste so much better with butter than the olive oil I've used in past years! Thanks for the recipe - this is the one we'll be using from now on!

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2 users found this review helpful

Reviewer:

Choojy

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Nov. 12, 2012

Just ok.

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1 user found this review helpful

Reviewer:

Johnstons

Reviewed: Nov. 10, 2012

Not very much flavor. Doubt I will fix again. May just be my taste since my nephew really liked them.

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1 user found this review helpful

Reviewer:

Sasksi

Cooking Level: Intermediate

Reviewed: Nov. 3, 2012

I add a couple of steps before following this recipe: Heat a pot of water to boil, generously salt it, stir to dissolve, turn off the fire and add the pumpkin seeds. I let this sit overnight, then drain the seeds, spread them on a sheet pan and let them dry thoroughly, about another day or so. To me, this add a deeper salty flavor that actually penetrates into the seeds. Then I follow this recipe, stirring the seeds occasionally. Absolutely fantastic!

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Reviewer:

cliffennifer1

Cooking Level: Expert

Reviewed: Nov. 3, 2012

I just pulled mine from the oven and they are simply delish!! Only I used 2 Tbsp of butter and 1 tsp of salt.

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Reviewer:

OptimoLiz

Reviewed: Nov. 1, 2012

Simple, perfect. I used sea salt to taste. Thank you!!!

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Reviewer:

SDgirl

Home Town: San Diego, California, USA

Reviewed: Oct. 31, 2012

Perfect. I added a generous amount of butter and salt to 2 cups of seeds, and baked on two sheets for 50 minutes, stirring every 15 minutes.

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Reviewer:

hmeservy

Reviewed: Oct. 31, 2012

This was easy and great! I substituted Pure Organic Coconut oil for the butter. Much healthier and yummy.

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Reviewer:

Lynne H

Reviewed: Oct. 31, 2012

I've done the boiling thing first, and truthfully, I notice very little difference in the final outcome, taste-wise. This recipe is so easy and quick and the roasted seeds come out very crunchy and delicious. So save yourself a step or two that other reviewers mentioned about boiling, letting sit out 24 hours, etc. If you want your roasted seeds quick and delicious, just follow the recipe here as written and you'll by happily munching in no time. But do experiment with flavors. I personally love some garlic powder mixed in with the butter and salt before I coat the seeds prior to roasting. Delicious!!

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4 users found this review helpful