Classic Pumpkin Seeds: Butter and Worcestershire Sauce
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.
Servings Prep Time
4people 15minutes
Cook Time Passive Time
2hours 3.75hours
Servings Prep Time
4people 15minutes
Cook Time Passive Time
2hours 3.75hours
Ingredients
For Boiling
The Sauce
Instructions
  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. 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. 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.
Recipe Notes

Baking time greatly depends on how long you let the pumpkin seeds dry. If the seeds are completely dry before you bake them, you may only need to bake them for 20 minutes. Although this recipe takes a long time from start to finish, most of the time you’re not doing anything but checking on the seeds, so grab a book and relax, you deserve it.