Based on 4 servings per recipe.
- 2 cups pumpkin seeds, unwashed
- 1 1/2 tablespoons butter, melted
- 1/2 teaspoon worcestershire sauce
Mix 2 cups unwashed pumpkin seeds, 1 1/2 tablespoons melted butter, 1/2 teaspoon Worcestershire and spread seeds out on a 10 by 15 inch baking pan.
Bake in a 250 degree oven, stirring occasionally, until browned and crisp, about 2 hours.
Serve warm or cool.
You can store the seeds airtight (make sure they are fully cooled) up to 1 week.
About This Recipe
Save the "guts" of your pumpkins for this savory treat. Limit portion size if you are watching your potassium or phosphorus.