Reviewed: Nov. 1, 2008

This is my 2nd yr of making this recipe... my husband won't let me make any other recipe now We LOVE theses !! Everyone who tries them loves them !! Word 'spicy' is a bit deceiving - the worcestershire doesn't make them spicy hot, just a nice flavour. Watch the marg/butter, if I have more or less seeds, I use more or less butter/marg mixture, depending - eventually you'll to it without recipe to your taste. We did 4 pumpkins this year -- YUM !!!!!

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1stephanie

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Nov. 1, 2008

DELISH!! Very easy to make, I took the suggestion of 4x the recipe and it turned out great!! I even stuck them under the broiler for just a touch to make them a bit more crunchy!!!

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Chrissy

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2008

These came out great! Everyone I offered them to loved them. I soaked the seeds in salt water over night and quadrupled the 'sauce', using 3/4 seasoning salt to 1/4 regular salt. Because I doubled the recipe as well, I ended up roasting the seeds about an hour and a half.

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DNAMCHEK

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Matthews, North Carolina, USA

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Reviewed: Oct. 31, 2008

Yum, I used butter instead of margarine. I only had 1.5 cup of pumpkin seeds, but I kept the measurements as is. The flavor was perfect.

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veggiegreengirl

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2008

I loved this recipe. Very tasty and crispy. I baked them at 300 C.

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AmyC

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2008

Yum! First time making pumpkin seeds.... and will do it again! :)

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booghierbaby

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Reviewed: Oct. 31, 2008

This is the best way to eat pumpkin seeds. Very easy, and it makes a delicious snack. I make these every year after carving my pumpkin.

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HB

Cooking Level: Beginning

Living In: New Orleans, Louisiana, USA

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Reviewed: Oct. 31, 2008

I have used this recipe two times and it is perfect! Most recently, I added parmesan cheese in the last 10 minutes and I thought it was a good addition.

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Buffy S.

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2008

These were very good. I cleaned the seeds & let them dry overnight, then followed the recipe exactly (except I doubled it). They were nice & crisp!

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mpainter

Home Town: Renick, West Virginia, USA

Living In: Spencer, West Virginia, USA

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Reviewed: Oct. 31, 2008

Just made these (used butter rather than margarine) and they turned out great. I wouldn't change anything about the recipe.

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nalie22

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Reviewed: Oct. 31, 2008

This was my first time with pumpkin seeds. They were good, I'll keep trying new recipes throughout the years though just to try something different each time until I find one that's a perfect match for us.

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OhmyDLM

Cooking Level: Intermediate

Home Town: Milford, Maine, USA

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Reviewed: Oct. 30, 2008

I did as others suggested and 4x the recipe but we had 2.5 cups of pumpkin seeds. Also swirled in a bit of olive oil to keep the butter/margarine from burning. Overall they were pretty good, but I think in general I'm just not a huge fan of pumpkin seeds and their texture - but this is by far the best recipe for them that I have come across so far. Thanks for sharing!

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Seattle Insomniac

Cooking Level: Expert

Home Town: Yakima, Washington, USA

Living In: Temecula, California, USA

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Reviewed: Oct. 30, 2008

Yummy! I used garlic powder instead of garlic salt, and butter (didn't have margarine)... In the time they should've been done, I didn't feel like they were quite toasty enough, so I spread them on a cookie sheet, put the oven on broil, and CAREFULLY watched them til they were just right--just a few more minutes really. We can't stop eating them! Beware of tummyache!!

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KJLB

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Reviewed: Oct. 30, 2008

I doubled the sauce, used butter instead of margarine and used 3 cups of pumpkin seeds. Still a little too salty and I think I would use season salt in place of plain salt next time. If your seeds are fresh out of the pumpkin and not dry, you will need to cook these about 70 minutes or more to get them to a nice crispy texture. I used a metal 1/2 inch baking pan, but think they would have turned out better in a pyrex dish.

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meg

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Reviewed: Oct. 30, 2008

This is the best pumpkin seed recipe my family has had. It was simple and delicious.

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Kacey Bostrom

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Reviewed: Oct. 30, 2008

this was really good. i grew up with just the salted kind. I did do a few things different, read the reviews and took some suggestions. i soaked my seeds overnight in salt water. then i doubled the recipe BESIDES the amount of seeds. I also added Seasoning Salt instead of salt.

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Laura McGee

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Reviewed: Oct. 30, 2008

Ruined our pumpkin seeds this year with this recipe--waaay too salty and way too greasy. What should be a dry, clean snack is a total mess.

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Jason

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Reviewed: Oct. 30, 2008

Easy and came out crispy and flavorful - see personal notes for changes.

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cupcakequeen

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2008

These were very good! The seeds were crunchy and just a little salty. I added a little more garlic salt and sauce than this recipe called for, and I also used butter instead of margarine (butter tastes better in my opinion). I will definitely make these next year!

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