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Tuesday, October 27, 2009

Seasoned Pumpkin Seeds!



Time to carve pumpkins!  Be sure to save the seeds for snacking.   We look forward to pumpkin seeds every bit as much as carving the pumpkins at our house.  Last night we carved 4, and got PLENTY of seeds to enjoy.  If Worcestershire isn't a flavor you enjoy, try substituting 1/2 tsp season salt or garlic salt.  I love the Worcestershire though, Mmmm Mmmm Mmmm!

Seasoned Pumpkin Seeds

2 C. pumpkin seeds  (or winter squash seeds bake up nicely too)
2 T. margarine
2 tsp. Worcestershire
1 tsp. salt

Clean and rinse the seeds.  Cover in water and bring to a boil for 10 minutes.  Drain.  Mix margarine, Worcestershire sauce and salt in saucepan.  Add seeds and coat well.  Coat cookie sheet with cooking spray and spread seeds evenly.  Bake at 350 until seeds darken and seem crisp.... maybe about 30 minutes.  Stir occasionally.  Just keep checking them every 10 minutes until they look and crunch the way you like them.  Cool slightly before eating - they're HOT!  Keep leftovers in an airtight container.



2 comments:

  1. Yay for pumpkin seeds!This is one of my fond childhood memories,eating papitas in my grandmothers kitchen.I havent tried it with worcestershire sauce before but I will soon. I'd really love to guide our readers to your site if you won't mind.Just add your choice of foodista widget to this post and it's all set, Thanks! - Alisa@Foodista

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  2. mmm Joy these sound good! I may have to try them when we carve pumpkins.

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