Kids' Favorite Pumpkin Seeds Recipe
- 2 cups fresh pumpkin seeds
- 1/4 cup butter, melted
- 1/2 teaspoon garlic salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon Worcestershire sauce
- 1. In a small bowl, combine all ingredients; transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan.
- 2. Bake at 250° for 45-50 minutes or until lightly browned and dry, stirring occasionally. Cool completely. Store in an airtight container. Yield: 2 cups.
1/4 cup: 122 calories, 9g fat (4g saturated fat), 15mg cholesterol, 158mg sodium, 9g carbohydrate (trace sugars, 1g fiber), 3g protein
Reviews for Kids' Favorite Pumpkin Seeds
"Very good pumpkin seed with a burst of flavor and a hint of heat that hits your tongue towards the end. These are a bit on the buttery side (not a problem if you like butter!!!) They took us 52 minutes total to bake them and we stirred them every 20 minutes. They were super easy to make and they taste great. They will be a nice addition to our holiday party this weekend!"
"I never roasted pumpkin seeds before - something my Mom always did though - and this was super tasty. The worster sauce/garlic combo is perfect!"
"I have tried to make pumpkin seeds the last few years and they NEVER turned out ...until now. This recipe rocks! I highly recommend it."
"Just made these seeds! Very yummy and easy!!! Will make again!"
"I hadn't made or eaten roasted pumpkin seeds since I was a kid, but for some reason this year I was hungry for them. I looked at a ton of different seed recipes and finally decided this one looked the tastiest. Made the recipe as written, (including not rinsing the seeds). We LOVED these - they have such a bold, yummy taste! Even with the cayenne, they aren't too spicy at all. I wouldn't be worried about serving it to kids like others have mentioned. I highly recommend this recipe!"
"Haven't made these yet, but wondering how long will they be good if stored properly. Thinking of making a large batch ahead of time for a party!"
"sounds great but I didn't hear anyones concern about the cayanne pepper in a kids snack. I dont use that pepper too much. could it be left out and still have good flavor?"
"I make this every Halloween now. It is the best roasted pumpkin seed recipe I've had! The Worcestershire sauce makes the recipe and I wouldn't leave it out. I think I made 5-6 batches last year and couldn't keep up with demand."
"Thanks, everyone, I always wondered about that! Can't wait to make this!"
"Great recipe, good for trail mixes. My bunnies loved them but when cooking for bunnies toast plain, no butter, etc. as bunnies are vegetarians!"
"Yes, you eat the shells also. They are thin and provide fiber. I didn't know you could leave some of the pulp! I'm excited to make this soon!"
"Try using a tablespoon of bacon ranch dressing instead of butter....pretty good!"
"Mistydragon, the pumpkin seeds do not have shells...you eat the entire seed as it is when it comes out of the pumpkin. Great receipe!"
"@mistydragon, yes you can eat the shells. Just make sure the seeds are completely crunchy and they are easier to eat....love love love pumpkin seeds, can't wait to make this tonight! This can also be done with squash seeds."
"So you eat the shells?"
"Tasty! I lowered the butter by a tbsp and didn't put in the Worcestershire and they were awesome."