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READY IN ABOUT 1¼ hrs

Toasted Pumpkin Seeds

Read Reviews (151)

"Pumpkin seeds that are crunchy and full of fall flavor. Very popular." — CRYSTAL10

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Battle of the Butter: Salted vs. Unsalted

Types of Salt

Original recipe makes 2 cups Change Servings

2 cups raw pumpkin seeds
1 1/2 teaspoons Worcestershire sauce

1 1/2 tablespoons butter, melted
1 1/4 teaspoons seasoned salt

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Directions

Preheat the oven to 250 degrees F (120 degrees C).
Rinse the pumpkin seeds and pat dry. Place them in a bowl. Add the Worcestershire sauce, melted butter and seasoned salt; stir until evenly coated. Spread out in an even layer on a baking sheet.
Bake for about 1 hour in the preheated oven, stirring occasionally, until crisp, dry and golden brown.

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PREP 10 mins
COOK 1 hr
READY IN 1 hr 10 mins

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This is a fantastic variation of the typical roasted/kosher salted seeds. Be sure to soak the seeds (I soak overnight) so they absorb some of the liquid and become plump and less splintered. You can also add Soy for an added kick! Great recipe.

—ElCee

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Most Helpful Critical Review

Jan 20, 2011

To be honest, I was disappointed after reading all the reviews. I'm not sure what all the fuss is about, but I'll go back to making my regular salted pumpkin seeds next year.

—Traci

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189 Ratings

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Oct 30, 2007

These are delicious. I did one batch exactly to recipe. Then two others...one I used garlic salt instead of regular salt. The second I let red pepper flakes heat up in the butter for a spicy flavor. They were all excellent!

—CookinMama

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Oct 15, 2007

This is a great recipe!! I did make one or two changes. I used cooking spray rather than butter and I cooked the seed in the microwave for 2 or 3 minutes to dry them out a little. Thank you for posting this recipe!!

—Chowchick

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Nov 02, 2009

So I never go back and review recipes but I had to review this one. We went to a pumpkin farm on Halloween and they had all pumpkins 5 for $5 so we bought the largest 5 we could find. We had so many seeds (10+ cups) that we were going to try several recipes. This was the first and my family told me to just make them all this way they loved them so much. I found the recipe to be very flexible. First batch I used olive oil instead of butter and added garlic salt as some recommended..FABULOUS! Second batch, ran out of olive oil so half canola..still fabulous! I didn't watch the time closely but baked each batch during a one hour tv show..stirred at the halfway point. I fast forwarded commercials so probably about 45 minutes. My only recommendation..I boiled in salt water for about 10-15 minutes and then let soak for about 10 more, while I was getting things ready. I have tried drying and/or soaking overnight..no difference..just longer and more hassle. I didn't find them too salty but I like salty anyway..I have tried making them in the past without doing this and they don't taste as flavorful.

—julesandjaid

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Oct 27, 2007

EXCELLENT!! I am usually not a seed eater, it is something we just do for fun with the kids ... but I LOVE THESE!! SUPER GOOD! I cooked them on my stone pan, and the 250 just didn't seem hot enough after about 30 min of baking, so boosted up to 350 degrees and just watched them closely for the last half hour or so and stirred them several times. TURNED OUT GOLDEN BROWN and GREAT!! LOTS OF FLAVOR TOO! -Muskegon, MI

—michigancooking

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Oct 31, 2008

Best I have found thus far. I still soaked my seeds in salt water for 2 hours before hand. I have used the oil recipes in the past and found the butter to taste much better.

—Jaime

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Feb 07, 2011

I have never toasted pumpkin seeds before but we had all these pumpkins after thanksgiving so I wanted to try it. Well I loved it. I also added garlic powder and this was so good as a healthly snack compare to other snacks out there. I wish we had more pumpkins. My three year old liked taking out the seeds from the pumpkins..lol.

—teddybearplus2

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Nutrition

Calories
104 kcal
5%

Carbohydrates
3.3 g
1%

Cholesterol
3 mg
< 1%

Fiber
0.7 g
3%

Protein
4.3 g
9%

Sodium
88 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Toasted Pumpkin Seeds

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 104
Calories from Fat: 81

% Daily Value *
Total Fat 9g 14 %
Saturated Fat 2.2g 11 %
Cholesterol 3mg < 1 %
Sodium 88mg 4 %
Potassium 145mg 4 %
Total Carbohydrates 3.3g 1 %
Dietary Fiber 0.7g 3 %
Protein 4.3g 9 %
** Sugars 0.2g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 1 %
Iron 26 %
** Thiamin 4 %
Niacin 11 %
Vitamin B6 3 %
Magnesium 33 %
Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.