Roasted Pumpkin Seeds
Pumpkin Seeds are a delicious and healthy snack. This recipe is perfect for the fall season when carving or baking with a variety of pumpkins. You love these crunchy Roasted Pumpkin Seeds!
Servings: 12 (1 Tbsp per serving)
Ingredients
- 1 cup (119g) raw pumpkin seeds, washed and dried (about 3 small sugar pumpkins or 1 large pumpkin)
- 1 ½ Tbsps (21.28g) butter, melted
- 1 tsp Worcestershire sauce
- 1 tsp salt
- ½ tsp paprika
Instructions
- Preheat the oven 350°F (177°C). Line a baking sheets with aluminum foil and spray with cooking spray. In a small bowl, mix together the pumpkin seeds, melted butter, Worcestershire sauce, salt, and paprika. Spread the pumpkin seeds out evenly on the baking sheet.
- Bake for 12 to 15 minutes, stirring occasionally, until toasted and crunchy. Serve warm or at room temperature. Store in an airtight container.
Notes
- To separate the pulp from the seeds: Place seeds in a medium to large sized bowl and fill with warm water. Rub the seeds together with your hands to separate the pulp. Allow the seeds to float to the top of the bowl and transfer to a colander. Rinse and dry completely on a towel.
- Increase amount: This recipe can be easily doubled or tripled depending on the size of the pumpkins used.
- To store: Store in an airtight container at room temperature for up to 2 weeks.