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Roasted Pumpkin Seeds Recipe | |
Potpourri | |
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Ingredients:
2 cups pumpkin seeds2 quarts water, salted to taste 1 teaspoon Worcestershire sauce 3 tablespoons butter or margarine, melted 1 teaspoon salt
Directions:
Preheat oven to 225 degrees F. Rinse pumpkin seeds until pulp and strings are washed off. Boil seeds in salt water for 10 minutes. Drain seeds in colander and dry on paper towel. In medium bowl, combine Worcestershire sauce, melted butter or margarine and salt. Add seeds. Stir until seeds are coated with mixture. Spread on baking sheet. Bake 1 to 2 hours. Stir occasionally and watch for burning. Seeds should be crisp. Makes 2 cups | |