Reviewed: Nov. 5, 2009

Yummy...and so easy. Every year I wash seeds wanting to make them but end up throwing them away. This year my sister made this and I loved it so I made a batch. Seriously, they were so easy and my kids even loved them.

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KSCOOBYJ

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Reviewed: Oct. 31, 2009

We really liked these seeds! I was in a hurry, so I didn't bother pre browning the seeds in a pan. I just mixed everything in a bowl, put them on a cookie sheet and roasted. They turned out GREAT! I will definately use this recipe again! Thanks for posting. :)

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Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 30, 2009

good and easy, not extremely flavorful but yummy enough. I used 1 Tbsp. of butter instead of oil...made them less wet and tastier too. done in 15 min. can't understand others with an hour in the oven????

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bakerbecky

Cooking Level: Expert

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Reviewed: Feb. 24, 2009

This is probably the best pumpkin seed recipe I've come across so far. It didn't skimp on flavor, which was important to me.

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brennaklb

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Reviewed: Oct. 31, 2007

They weren't terrible but they weren't great. The flavor was just okay.

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mama_amy

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Reviewed: Oct. 30, 2007

As far as pumpkin seeds go this was ok. I guess I'm just not a fan of the seeds.

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homemaker_in_training

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Reviewed: Oct. 29, 2007

Tastes like fall! I seasoned with McCormick's taco seasoning, garlic salt, and EVOO. Baked for 1 hr at 375. Crunchy, seasoned, and a little salty- perfect!

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RanValRJ

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Agua Dulce, Texas, USA

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Reviewed: Oct. 31, 2006

Very good recipe, it was just what I was looking for. I had about 4 cups of seeds and used only 2 tsp of oil. When I added the seasonings I kind of just dumped them until it looked like enough to give them a good kick. I always boil my seeds for 10 minutes before I season and roast them. It makes them very tender so you can eat the entire shell. Yum!

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Darlene

Cooking Level: Intermediate

Home Town: West Bountiful, Utah, USA

Living In: Woods Cross, Utah, USA

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Reviewed: Oct. 29, 2006

These were delicious! I used a low sodium taco seasoning packet, and added melted butter instead of oil. Happy Halloween!

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GOURMET631

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Oct. 28, 2006

Absolutely Excellent. I love the taco seasoning on it, it added great flavor. I followed the recipe exactly (oh, almost. I used becel instead of the veg. oil.) They turned out perfect. They're nice and crispy just the way I like them. Even my 1 1/2 year old likes them. He's bugging me right now to feed him some more. Thanks for this GREAT recipe.

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KEHLERGIRL

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Reviewed: Oct. 23, 2006

I was looking for something new to do with pumpkin seeds when I found this one. A few suggestions.... first, hard to tell when pumpkin seeds are "toasted" especially if they have been wet so I just went by the time. Then, to make sure they were coated well with the seasoning, I shook them in a ziplock. Just make sure they have cooled enough so your bag won't melt! Then, I found they needed more time. Cooked mine for at least 30 minutes (many recipes will say up to an hr. at a lower temp) and they were tender enough to eat the whole seed but not as crisp as I've done in the past. I think I like the tender version b/c shelling a pumpkin seed is difficult. So, base your time on your preference. The taco seasoning was a great idea. Couldn't be easier and great flavor!!

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