Classic Pumpkin Seeds: Butter and Worcestershire Sauce

Classic Pumpkin Seeds: Butter and Worcestershire Sauce

from thecookingdish.com
15 min
4 servings

This is a classic recipe that my mom has been making us since we were kids. It remains one of my favorites to this day, especially when mixed with a splash of nostalgia.

Ingredients

  • 2 cupswater
  • 2 cupspumpkin seeds (cleaned and washed)
  • 1 tbspsalt
  • 3 tbspbutter (melted)
  • 1 tspworcestershire sauce
  • 1 tspsalt

Directions

  1. 1

    Make sure seeds are washed and clean. Dissolve salt in boiling water, then add seeds. Boil for 10 minutes, drain, and lay out to dry on a non-fuzzy cloth for 2 hours.

  2. 2

    Preheat oven to 250°F near the end of drying, then mix the sauce ingredients together in a medium bowl. Once seeds have dried for a while, toss seeds with the sauce and spread evenly on an ungreased cookie sheet.

  3. 3

    Place seeds in oven and turn every 20 minutes until done. Seeds are done when they’re lightly toasted, are lighter in weight, and have a crunchy exterior with a slightly chewy center.