Roasted Worcestershire Pumpkin Seeds

If you're like me, I'm not a huge fan of carving pumpkins, but my husband doesn't mind it so it happens every so often. In my opinion, the best part of the whole ordeal is roasting the pumpkin seeds. We've used this simple recipe for years and it has so much flavor with just a few ingredients. It takes a little bit of babysitting, but the result is worth it. Don't forget to save your pumpkin seeds the next time you carve a pumpkin!

Roasted Worcestershire Pumpkin Seeds
2 cups fresh pumpkin seeds
2 Tbsp. Worcestershire sauce
3 Tbsp. butter, melted
1 tsp. kosher salt

1. Rinse pumpkin seeds in a colander and remove seeds from any leftover pumpkin pulp. 
2. In a large pot, boil the seeds in salted water for 10 minutes and drain when done.
3. Dry seeds completely on paper towels.
4. Heat oven to 225 degrees F.
5. Mix seeds with Worcestershire sauce, butter and salt in a large bowl until evenly coated.
6. Spread seeds into a single layer on a large baking sheet. Bake for 1 hour 20 minutes, stirring every 20 minutes.


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