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Spiced Pumpkin Seeds
SUBMITTED BY:
Carolyn
PHOTO BY:
Jessica
"These pumpkin seeds make a great tasting and healthy snack."
RECIPE RATING:
Read Reviews
(330)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
1 Hr
READY IN
1 Hr 10 Min
Original recipe yield 2 cups
SERVINGS
(
Help
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/2 tablespoons margarine, melted
1/2 teaspoon salt
1/8 teaspoon garlic salt
2 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds
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DIRECTIONS
Preheat oven to 275 degrees F (135 degrees C).
Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
Bake for 1 hour, stirring occasionally.
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REVIEWS
Reviewed on Oct. 22, 2005 by
BARB72
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BARB72
Oct. 22, 2005
I just tried these tonight and pulled them out of the oven not two minutes ago, and they're perfect. My first attempt at pumpkin seeds last year ended in disaster. Thankfully, the good folks at allrecipes.com make it so I can rely on other cooks' experience and suggestions to make sure that doesn't happen again. After reading the reviews, I doubled everything except the Worcestershire for the 2 1/2 cups of seeds I had, substituting seasoned salt for regular salt, and baked them at 300 for an hour, plus 8 more minutes for that extra crunch. I did use Parkay butter spray and sprinkle on Parmesan for that last 8 minutes. They're the perfect texture and taste. I'm putting this one in my recipe box. Thanks for a great recipe, Carolyn, and thanks to everyone else for their comments that helped me make such a great snack!
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135 users found this review helpful
I just tried these tonight and pulled them out of the oven not two minutes ago, and they're...
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Reviewed on Jan. 25, 2004 by
PRATE002
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PRATE002
Jan. 25, 2004
I roast pumpkin seeds on a regular basis, and I always use this recipe now that I have found it. I must warn you: the more spice mixture you use, the better they are! The perfect balance for me is actually quadruple the mixture and still 2 cups of seeds. Also, for the salt I use 1/3 regular salt and the rest seasoned salt and they are soooooooo good! Thanks for the recipe!
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89 users found this review helpful
I roast pumpkin seeds on a regular basis, and I always use this recipe now that I have found...
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Reviewed on Nov. 17, 2005 by Margo
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Margo
Nov. 17, 2005
I make this recipe myself but substitute the butter with olive oil which is healthier and doesn't burn. Very yummy!
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75 users found this review helpful
I make this recipe myself but substitute the butter with olive oil which is healthier and...
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Reviewed on Jan. 25, 2004 by
Zanne Peters
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Zanne Peters
Jan. 25, 2004
I followed someone's advice and quadrupled the amount of seasoning but kept the 2C pumpkin seeds. It turned out great! I ended up taking them to my son's teacher the next day just so I'd stop munching on them. My son said his preschool class enjoyed them too. The only other change is that I soak my seeds in salt water overnight, because that's what my mom always did.
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41 users found this review helpful
I followed someone's advice and quadrupled the amount of seasoning but kept the 2C pumpkin...
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Reviewed on Jan. 30, 2008 by
Nikki
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Nikki
Jan. 30, 2008
These were unbelievable... really!!! I've never tried pumpkin seeds before, but after tasting these, I was hooked. They were crunchy and delicious right out of the oven... but JUST as crunchy and delicious the next day... and the day after that! The flavor reminded me a little of the original check mix... absolutely amazing! If you have any reservations about trying these... don't. Trust me, there is no possible way you won't like them.
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33 users found this review helpful
These were unbelievable... really!!! I've never tried pumpkin seeds before, but after tasting...
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Reviewed on Jan. 25, 2004 by
KATESTROFE
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KATESTROFE
Jan. 25, 2004
This was easy to make and the flavor was good but I guess it is just a texture thing with me. I don't care for the way they chew up. It is like eating sunflower seed shells. My family thought they were ok. By the way an easy way to clean out a pumpkin is with a metal Ice Cream Scoop.
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26 users found this review helpful
This was easy to make and the flavor was good but I guess it is just a texture thing with me....
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Reviewed on Nov. 24, 2002 by NLWB22
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NLWB22
Nov. 24, 2002
Great flavor! My husband swore he wouldn't eat them until he started to smell them cooking and ending up LOVING them! I soaked the seeds in warm water as I cleaned out the pumpkins, it seems easier to separate and clean the seeds this way.
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17 users found this review helpful
Great flavor! My husband swore he wouldn't eat them until he started to smell them cooking and...
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Reviewed on Oct. 27, 2002 by charlotte
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charlotte
Oct. 27, 2002
My daughter had been bugging me for DAYS to make pumpkin seeds, so I found the recipe and tried it. GREAT! I added a little seasoned salt. Also, I had to bake them longer--about an hour--until they dried properly.
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16 users found this review helpful
My daughter had been bugging me for DAYS to make pumpkin seeds, so I found the recipe and...
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Reviewed on Jan. 25, 2004 by SIGNINGMOMMYOF2
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SIGNINGMOMMYOF2
Jan. 25, 2004
These were good. Careful with how much margarine you use....too much makes them soggy.
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14 users found this review helpful
These were good. Careful with how much margarine you use....too much makes them soggy.
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Reviewed on Jan. 25, 2004 by MAGGIE MCGUIRE
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MAGGIE MCGUIRE
Jan. 25, 2004
Soooo Easy and very great tasting! I sub'd garlic powder for the garlic salt.The entire family loved these. Thanks Carolyn.
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14 users found this review helpful
Soooo Easy and very great tasting! I sub'd garlic powder for the garlic salt.The entire family...
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