Reviewed: Nov. 2, 2009

used parchment paper, and olive oil instead of butter and oil. they turned out great!

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a_wava

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2009

these were awesome. I had to cook them longer than that though.

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GreedyGretchen

Cooking Level: Intermediate

Home Town: Lake Station, Indiana, USA

Living In: Port Charlotte, Florida, USA

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Reviewed: Nov. 7, 2007

Very Easy to do...very yummy!

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Terri

Cooking Level: Intermediate

Home Town: Hardin, Missouri, USA

Living In: Carrollton, Missouri, USA

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Reviewed: Oct. 22, 2007

These were pretty good. They taste like how you would buy them from the store. This is your basic pumpkin seeds. They were good though.

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Parrott07

Cooking Level: Intermediate

Living In: Concord, North Carolina, USA

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Reviewed: Nov. 1, 2006

These are a fun snack. We like ours with Lawry's Seasoning salt and I prefer cooking mine on the stove. That way you can monitor the seeds better and add more seasoning as necessary. These are always better after they have cooled awhile and become crispy - put them in a tupperware container to store.

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JillyBean

Cooking Level: Expert

Home Town: Seaford, Delaware, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Oct. 23, 2006

This is perfect for parties. You can use spices to sprinkle over top as well. Such as Garlic powder, Cajun seasoning, Taco seasoning .etc.

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SASSAFRAS245

Cooking Level: Expert

Home Town: Winamac, Indiana, USA

Living In: Rochester, Indiana, USA

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Reviewed: Oct. 22, 2006

Very simple and yummy!! I added some paprika and it really added a great taste.

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bjfoley20

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Reviewed: Nov. 6, 2005

These were crispy and pretty good. The kids loved them.

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THE5BEERS

Cooking Level: Intermediate

Home Town: Landisville, Pennsylvania, USA

Living In: Elizabethtown, Pennsylvania, USA

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Reviewed: Nov. 2, 2005

Just barely edible. Too salty. Over-toasted. We prefer slow-roasted seeds.

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PKRUGGEL

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Reviewed: Oct. 5, 2005

I confess that I tossed the seeds in the melted butter and water, then spread in the pan that was lined with release foil. I didn't quite have 3 cups of seeds. I just shook the salt over top since the recipe didn't call for a specific amount. These smelled great while baking but were so-so in taste. They were very chewy and not crispy as others I have tasted. I was afraid that I would hurt the crown on my tooth. Thanks anyway.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Nov. 4, 2003

My six year old was able to help which was good. They took a lot longer to bake than was instructed in the recipe and even then seeds seemed too chewy, we added popcorn seasoning (dill) which gave them a bit more flavor.

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Allison

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2002

Easy and quick to make. DH thought it was quite tasty! Next time I might subsitute Garlic salt for regular salt to give it some zip! Thanks so much Kate!

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Verna

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Nov. 6, 2002

Turned out tasting like burnt popcorn kernels. This is my first attempt at toasting pumpkin seeds and will most likely be my last.

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HannColl

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2002

We had terrible pumpkin seeds this year, so it may not have been the recipe. I combined the butter w/the water and tossed the seeds then toasted per directions. So-so overall. Like I said, we had terrible seeds - more hull than seed.

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