Toasted Pumpkin Seeds

Toasted Pumpkin Seeds

194
CRYSTAL10 0

"Pumpkin seeds that are crunchy and full of fall flavor. Very popular."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 10 m servings 104 cals
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 250 degrees F (120 degrees C).
  2. 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.
  3. Bake for about 1 hour in the preheated oven, stirring occasionally, until crisp, dry and golden brown.

Reviews

194
  1. 246 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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. Y...

Most helpful critical review

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.

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. Y...

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 ...

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 f...

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 ...

Fantastic! Easy and delicious. I did not change the recipe at all (don't have to, it's wonderful). Instead of soaking the seeds overnight, I decided to "quick brine" them. I boiled them in a ...

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.

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...

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...

My normal recipe is just butter and salt, but I wanted to try something different this year. I followed this recipe exactly and it was awesome. My kids loved them! I will never go back to my ...