Fresh pumpkin seeds are tossed in olive oil, garlic salt and Worcestershite sauce then roast until crisp and golden brown. This tasty snack is a great way to use up the seeds.
Altered ingredient amounts. I used just garlic salt, Worcestershire sauce and butter. Makes a very salty, but tasty snack! Kind of like American pork rinds. - 10 May 2009
I just tried these tonight and pulled them out of the oven not two minutes ago, and they're perfect. My first attempt at pumpkin seeds last year ended in disaster. Thankfully, the good folks at allrecipes.com make it so I can rely on other cooks' experience and suggestions to make sure that doesn't happen again. After reading the reviews, I doubled everything except the Worcestershire for the 2 1/2 cups of seeds I had, substituting seasoned salt for regular salt, and baked them at 300 for an hour, plus 8 more minutes for that extra crunch. I did use Parkay butter spray and sprinkle on Parmesan for that last 8 minutes. They're the perfect texture and taste. I'm putting this one in my recipe box. Thanks for a great recipe, Carolyn, and thanks to everyone else for their comments that helped me make such a great snack! - 22 Oct 2005 (Review from Allrecipes USA and Canada)
I make this recipe myself but substitute the butter with olive oil which is healthier and doesn't burn. Very yummy! - 17 Nov 2005 (Review from Allrecipes USA and Canada)