No sense in throwing away perfectly edible pumpkin seeds after carving a pumpkin, right? These are flavorful and crunchy and savory -- a snack my whole family loves.THE RECIPE:
2 c. pumpkin seeds, rinsed and patted dry
1 1/2 Tbsp. melted butter OR olive oil
2 tsp. worcestershire sauce
1 tsp. salt
1 tsp. sugar
1 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. paprika
Toss pumpkin seeds thoroughly with other ingredients. Spread out on cookie sheet. Bake at 275 degrees for 1 hour, stirring about every 15 minutes. They will seem done before the hour is up, but the longer they cook, the crunchier they will be, rather than chewy.
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