Oct 09, 2011
AS AN ADDITIONAL NOTE TO THE REVIEW BELOW: One of the things that really made the difference with these, I believe, was letting the seeds dry out completely before baking them. I rinsed and put them on a paper-towel lined baking sheet overnight. Also, my husband just tried these, and he says that there was no possible way I could have made these any better. He says he'll be growing more pie-pumpkins for me next year, just so he can get the seeds! These are *that* good!
Oh, wow, I've been making different varieties of roasted pumpkin seeds for years, and after just taking these out of the oven and being unable to stop eating them, this recipe is going straight into my autumn recipe file!! I couldn't believe how good these were! The only changes I made weren't that significant--I used Smart Balance Light instead of butter to cut the calories a little, used a tad extra brown sugar and replaced the hot sauce with a good dash of cayenne pepper (didn't have a spicy enough hot sauce that I liked on-hand). I also baked these for only 35 minutes, stirring every 10 minutes or so, to make sure they didn't stick to the cookie-sheet and burn. I can't wait to serve these at our annual pumpkin-carving party--I know they're be a hit. Thanks for the yummy and super-easy recipe!!
—KychynWych
