The reviewer gave this recipe 2 stars. This recipe averages a 4 star rating.
Reviewed: Nov. 21, 2009
I didn't think they were that great
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Home Town: Syracuse, New York, USA
Living In: Tampa, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: Nov. 20, 2009
These seeds tasted good, but the sweet comes out a lot more than than the spicy does. Next time I will either add more spice or a more potent version of spice.
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Nov. 10, 2009
My family loved this recipe. I liked it but I don't really like pumpkin seeds so I didn't care for it but the taste of the sauce was great!
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Cooking Level: Intermediate

Living In: Monroe, Michigan, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4 star rating.
Reviewed: Nov. 4, 2009
I've roasted pumpkin seeds before, and this recipe sounded quick and easy, but they were awful. I rated them a one, only because I had to.
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
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Reviewed: Nov. 2, 2009
I upped the "spicy" part by adding a good squeeze of sriracha sauce, and Can't. Stop. Eating. These. They're awesome, and about a million times better than any store-bought pumpkin seeds.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Nov. 2, 2009
What I did differently: melted the butter and added everything BEFORE coating the seeds, so I could taste the mixture first. I used light brown sugar but after taste-testing, decided to add a bit of white sugar too. Added more hot sauce (probably about 10 "drops"). I also boiled the seeds first in salted water for 10 minutes, per another reviewer's suggestion. I made some with this coating and some without. Didn't "wow" me on the first taste, but I found myself going back for handful after handful till I noticed they were gone! Next time will try dark brown sugar and definitely more hot sauce. These weren't really spicy at all, even with the extra hot sauce. And boiling the seeds first didn't affect the quality at all, definitely recommend that.
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Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Nov. 1, 2009
I totally forgot to add the Worcestershire ...but this was amazing!!! Sweet with a spicy kick! Loved it. Up the dashes of hot sauce and yummmm.
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Cooking Level: Intermediate

Home Town: Scarborough, Ontario, Canada
Living In: Thornhill, Ontario, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: Nov. 1, 2009
This was "ok" mine did come out burnt before it was time to come out. I should not have added a dash of liquid smoke to it. I may try again next year.
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Cooking Level: Expert

Home Town: Danbury, Connecticut, USA
Living In: Suffield, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Nov. 1, 2009
These are great! We made a very large batch and brought it to a potluck. People were munching them before things were set up. We doubled the sauce recipe for more flavor. One caution: They are addicting!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
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Reviewed: Oct. 31, 2009
These were good and I'd make them again but even with 6 dashes of hot sauce they barely had any heat to them. So if you want spicy, you need to add more hot sauce for sure!
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Photo by Lauren Vavala

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA
Living In: West Haven, Utah, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: Oct. 25, 2009
These are good, but not quite what I was expecting. I would use a little molasses or more brown sugar to make them sweeter. Also, I added way more hot sauce than called for (using Texas Pete) and it still didn't have much kick. If I do this again, I'll use less salt and Worcestershire sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Oct. 25, 2009
I wish there were more stars that I could give these seeds! I have been eating pumpkin seeds every year all my life. I decided to see if there was something different I could do for a special treat for the boys and decided on this one. Am I glad I did. I went by the recipe exactly. They reminded me somewhat of kettle corn, with a little spice (but not too much for the kids). All the kids and hubby really loved them. Next year we'll have to save more seeds. Thank you Lotus!
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Cooking Level: Intermediate

Living In: Three Rivers, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Oct. 18, 2009
admittedly, the only pumpkin seed recipe i've tried, but really tasty! i used extra hot sauce, 2 dashes instead of drops. great flavor.
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Photo by craftytammie

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA
Living In: Richmond, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Oct. 17, 2009
A few pointers: 1. Do use more than two dashes of hot sauce. 6 will give it some nice flavor. 2. Make sure, especially if you're baking on aluminum foil, to spray with non-stick spray so the seeds don't get stuck and peel off with little bits of aluminum attached. 3. Make sure to spread the seeds out evenly on your baking sheet. Otherwise, the seeds piled up won't be done when the ones in a single layer are already burnt. This recipe is pretty good! I think you could kick it up with a blend of allspice and molasses rather than brown sugar, but otherwise pretty nice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Oct. 3, 2009
I love these, soooo good. I double the sauce mix because the flavor is so good and add lots of extra drops of hot sauce. If you don't wanna take time to dry your seeds, boil them in salt water for 10 minutes!
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The reviewer gave this recipe 2 stars. This recipe averages a 4 star rating.
Reviewed: Aug. 16, 2009
Really need to up the seasonings, came out bland and burnt.
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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jun. 20, 2009
My wife has never cared for pumpkin seeds before, and absolutely loved these! No alterations necessary!
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Apr. 5, 2009
The best tasting pumpkin seeds I have made to date.
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Cooking Level: Intermediate

Home Town: Hanford, California, USA
Living In: Idaho Falls, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jan. 26, 2009
Delicious! Will be a yearly tradition. Thanks for sharing!
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Photo by Laura

Cooking Level: Expert

Home Town: Lancaster, California, USA
Living In: Spokane, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Nov. 2, 2008
Delicious, like caramel corn without all that karo syrup and a nice boost of protein! Unlike another poster, I do think you need the salt to counteract the sweet. But I did use sea salt instead of morton's - delish!
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