Roasted Pumpkin Seeds
The best part of carving Jack-O-Lanterns is roasting the seeds you have pulled from the messy insides of the pumpkin! With so many different flavor options, everyone in the family can enjoy their favorite.
Equipment
- Oven or Smoker
Ingredients
- 6 Cups Pumpkin Seeds Generally from about 4 pumpkins
- 2-3 Tablespoon Butter
- 3 Tablespoon Worcestershire Sauce
- 2 Tablespoons Salt or more to taste
- 1 Tablespoon Seasoning Optional-BBQ, etc
Instructions
- Remove the tops from the pumpkins and scoop out the seeds to a large bowl. Do not rinse the seeds but try to remove the large strands of pulp.
- Preheat your oven or smoker to 250 degrees.
- Measure the amount of seeds you have to determine how much butter and Worchestershire Sauce you will be using. We harvested six cups of seeds from four pumpkins.
- Melt two tablespoons of butter and then add 3 tablespoons of Worchestershire Sauce to the butter.
- Spread the seeds out in a large foil pan or metal sheet pan. Pour the butter and Worchestershire Sauce over the seeds. Heavily salt the seeds and mix the seeds around.
- Place the seeds in the oven or smoker. Every 30 minutes, salt the seeds again heavily, mix the seeds, and continue roasting. Continue this for 1 ½ hours to 2 hours. If you are adding vinegar, do so during the last 30 minutes to keep the seeds from being soggy. You can also add other dry flavorings during the final 30 minutes of roasting or after the seeds are completely roasted.
- Remove the roasted, dry seeds from the oven after 1 ½ to 2 hours of roasting and enjoy them after they have cooled or store them in an airtight container or bag up to two weeks after roasting.
Nutrition
Calories: 120kcalCarbohydrates: 3gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 3mgSodium: 748mgPotassium: 184mgFiber: 1gSugar: 1gVitamin A: 159IUVitamin C: 1mgCalcium: 14mgIron: 2mg
Tried this recipe?Let us know how it was!