Roasted Pumpkin Seeds

As a kid, I always loved it when my mom would roast the pumpkin seeds from the jack-o-lanterns we’d just carved. We would turn out the lights and admire our candle lit jack-o-lanterns while we snacked on their guts . . . muhahahahaha.  Yeah, that was me reverting to a seven year old kid. I do that alot.

To roast the pumpkin seeds, line a baking pan with foil and grease the foil.  In a bowl combine these ingredients:

Apx. 2 cups pumpkin seeds

3 Tablespoons melted butter

1 teaspoon salt

1 teaspoon Worcestershire sauce

Spread the mixture into the pan,  bake at 250° F for 45 to 50 minutes, stiring them occasionally.  Increase the oven temp to 325° F and bake 5 minutes longer until seeds are dry and lightly browned.

Served warm is nice . . . or sprinkle warm seeds over vanilla ice cream for a little autumn treat. You can store the uneaten seeds in an airtight container to use later.