Pumpkin Seeds Recipe

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Now that you’ve carved your jack-o-lantern, don’t throw away those seeds!!!! They are yummy and super simple to make. You’ve already done the hardest part, which is getting them out of the pumpkin!

My Mom made these for us every year so when she gave me my recipe box as a wedding gift, she included her recipe. I’m sharing it with you.

Preheat oven to 250

You’ll Need:

2 C. clean pumpkin seeds

1 Β 1/2 Tbs. butter

1/2 tsp. worcestershire sauce

salt to taste-about 1/4 tsp.

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Once you have your pumpkin guts scooped into a bowl, try to pull out as many of the seeds as possible leaving most of the guts behind. Place the seeds in a large bowl and cover them with water. Rinse Β with water until seeds are clean and free of pulp. Drain all the water from your seeds and dry the seeds as much as possible.

In a separate small bowl melt butter and add worcestershire and salt. Pour this butter mix over the cleaned seeds and stir until thoroughly coated.

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Spread seeds evenly on a cookie sheet and bake at 250 for 1-2 hours or until golden brown, stirring every 15 minutes so they don’t stick to your pan. Low and slow is the key here. Don’t turn the heat up hoping to speed up the process or you will have tiny briquettes of charcoal which are great for detox, but not so great for snacking πŸ™‚ You will know they are done when they are golden brown and crunchy when you sample one. If they are at all chewy, put them back in for a few more minutes. I hope you enjoy them and have a wonderful Halloween making great memories!

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