Reviewed: Oct. 28, 2012

Great recipe! I cut the butter in half and used 21 seasioning! Worked like a charm :)

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Reviewed: Oct. 2, 2012

I wouldn't call these spicy at all, maybe savory but not spicy. They were good, but mine didn't need an hour in the oven about 45 minutes would have been plenty. These would be good with a dash of spice...maybe a pinh of cayene pepper would be a nice spice to add.

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Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Ooltewah, Tennessee, USA

Reviewed: Oct. 31, 2011

I didn't have seasoned salt so i just opt for thyme. TASTE SO GOOD ! Making it all the time now !

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Kaylyn

Reviewed: Oct. 29, 2011

Good recipe but I added garlic salt and a little onion salt to it.

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tonyasgr

Reviewed: Jan. 5, 2011

Great recipe!

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Jojodiva

Reviewed: Nov. 24, 2010

These Spicy Pumpkin seeds were absolutely amazing. My father, who loves spicy food, went crazy for them. I had them for about a week and munched away before bed. I didnt wash the pumpkin seeds to keep maximum pumpkin flavor.

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Amberkirky

Reviewed: Nov. 15, 2010

Instead of using butter I tossed the seeds in olive oil and mixed in Mrs. Dash Onion blend and salt. They came out so good I could not stop eating them.

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Crissyb48

Reviewed: Nov. 15, 2010

Guess I'm not a pumpkin seed fan. While the flavor was great, I do not like the way you have to chew and chew and chew to swallow these things. Someone else said (not sure if it was a review here or on another recipe) it reminded them of eating the shell of a sunflower seed. Exactly! However, if you LIKE pumpkin seeds this has excellent taste and flavor!!

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Mimi2Five

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Tulsa, Oklahoma, USA

Reviewed: Nov. 14, 2010

My 16 yr. old daughter made these and added spicy cajun seasoning. They turned out good and crunchy.

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tigerindy

Cooking Level: Intermediate

Home Town: Michigan City, Indiana, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Oct. 30, 2010

I only had about 2 cups of pumpkin seeds. I cut the butter to 2 tsp (I find that it only needs about 1 tsp per cup usually) and the seasoned salt to 1 1/2 tsp but kept the garlic powder the same. I did not add regular salt, I didn't think it was necessary. I checked at 45 min and they were done and did not need further cooking. We thought these were good, but not the best we have ever made. I might add more garlic powder next time (my husband is a big garlic fan).

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