Reviewed: Dec. 9, 2008

This recipe is fantastic I am addicted to these pumpkin seeds now!

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roseshell23

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Reviewed: Nov. 23, 2008

Fun Easy Tastey

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Maghan

Cooking Level: Intermediate

Home Town: Fayetteville, Arkansas, USA

Living In: Little Rock, Arkansas, USA

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Reviewed: Nov. 22, 2008

These were great, but to make them more healthy I used Olive Oil in place of the margarine and cooked until very crunchy. Perfect consistency and taste!

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CROSSFAMILY

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Reviewed: Nov. 20, 2008

I omitted the butter and just sprayed the cookie sheet with Pam. Ended up roasting them a lot longer than I thought I would to get them really crispy. They turned out great, my boyfriend loved them!

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Jen.RN.1976

Cooking Level: Beginning

Living In: Portland, Oregon, USA

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Reviewed: Nov. 20, 2008

So good! This recipe is very tasty. I followed other reviews and doubled the spices. I would suggest to all who do any kind of roasting with pumpkin seeds to leave the snot like stuff on them, do not rinse or boil the entire pumpkin flavor off. The first time I roasted pumpkin seeds I rinsed the seeds a couple of times and the result was something that tasted like flavored cardboard.

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Storm

Cooking Level: Intermediate

Home Town: Visalia, California, USA

Living In: Oskaloosa, Iowa, 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 the flavor of this is really very good... if you can get past the shell into the meat. (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." Ds7 liked this one quite well - and he is one of those that will eat the whole seed.)

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morningsunshine

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Reviewed: Nov. 19, 2008

So this is how my mom did it when I was growing up! I'm so happy I found this recipe because I tried many times to do it myself and they always turned out horrible. These turned out perfect!

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Meximama

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Nov. 17, 2008

I made the suggested changes of doubling everything but the Worcester Sauce. They didn't have enough salt for my taste even with the doubling, so I waited until there were about 15 minutes or so left of baking and salted to taste.

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AnneK

Cooking Level: Intermediate

Living In: Downers Grove, Illinois, USA

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Reviewed: Nov. 14, 2008

That's it. I'm making this every single year for as long as I can. I'm addicted.

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Katie

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Reviewed: Nov. 13, 2008

I had a little over 2C of seeds so doubled the recipe and they came out perfectly. I washed the seeds after scooping and laid them out to dry for a couple days. I used unsalted butter so I could control the salt content. I toasted at 300 degrees and only had in the oven for 40 mins and they turned golden brown. Deee-lish! Not too salty like some I've had.

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Shef W

Cooking Level: Expert

Living In: Kenmore, Washington, USA

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Reviewed: Nov. 13, 2008

I don't normally like pumpkin seeds but this was pretty good. My husband and kids really enjoyed them.

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Crystal

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Reviewed: Nov. 12, 2008

I think this is going to be the first year I actually eat all my pumpkin seeds. I've made them several times before using different methods and they're usually still leftovers come next fall, but this recipe is very tasty and flavorful. It's great.

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Vanessa

Cooking Level: Expert

Living In: Belmont, California, USA

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Reviewed: Nov. 12, 2008

It tastes like the basics except it has a kick.

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CHERIPA

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Reviewed: Nov. 11, 2008

These were a huge hit with the family and very easy to make!!!

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Dawn in CT

Cooking Level: Intermediate

Home Town: Southbury, Connecticut, USA

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Reviewed: Nov. 10, 2008

Very very good. I loved them, but DH and DD thought the spice flavor was too much. Will make again but with a bit less Worchestshire. I loved them though!

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Dnksmommy

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2008

So the flavor of these is sort of like one of the flavors of corn nuts. I wanted to give it 4 stars but realized that it was my fault. I followed the advice of other reviewers and only doubled the mixture, far to overwhelming. Next time I'm going to keep the original recipe and i know they will be great because the flavors weren't off.

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Mrs. Mason

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Idyllwild, California, USA

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Reviewed: Nov. 8, 2008

This is the best flavor I have ever tasted on pumpkin seeds. This is the recipe I'll keep. I did have to make some minus the Worcestershire sauce because my 8 year old thought they were too spicy.

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CHERYLSKITCHEN

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Nov. 8, 2008

I dont know what happened for me, because all the other reviews seem wonderful. I followed the directions exactly, and the seeds came out with an awful taste. Did not like it at all.

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Cynthia

Cooking Level: Expert

Home Town: Chateauguay, Quebec, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Nov. 7, 2008

Very good! A bit on the salty side, so I may cut back on the salt next time.

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trekay

Cooking Level: Intermediate

Living In: Charleston, South Carolina, USA

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Reviewed: Nov. 4, 2008

YUMMMY! I added a lot more salt, because my boyfriend likes them salty. This is an easy treat. It's really hard to mess this one up. And the crunchier the better. Took them to work the following few days for a nice crunchy snack to get me through between meals!! Better than sunflower seeds in my opinion.

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