Light Roasted Pumpkin Seeds |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Try this zippy twist on a Halloween tradition from our Test Kitchen. Itâs got just enough heat to take the chill off autumn afternoons and snackers! Ingredients:
2 cups fresh pumpkin seeds |
5 teaspoons butter, melted |
1 teaspoon worcestershire sauce |
1 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon garlic powder |
1/8 to 1/4 teaspoon cayenne pepper |
Directions:
1. In a bowl, toss pumpkin seeds with butter and Worcestershire sauce. Combine the sugar, salt, garlic powder and cayenne; sprinkle over seeds and toss to coat.
2. Line a 15-in. x 10-in. x 1-in. baking pan with foil; coat foil with cooking spray. Spread seeds in pan. Bake at 250° for 45-60 minutes or until seeds are dry and lightly browned, stirring every 15 minutes. Cool completely. Store in an airtight container. Yield: 2 cups.
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