Sweet & spicy pumpkin seeds

13 Apr


The other day my husband came home from the vegetable stand with a small pumpkin. When I cut into it, I was surprised to find it was very fresh! So much easier to work with than an old, dried out gourd. I used the roasted pumpkin for baby food and the roasted seeds for ‘us food’.

2 cups pumpkin seeds, rinsed and dried
2 Tbsp butter, melted
1/2 tsp salt
1 Tbsp Worcestershire sauce
2 Tbsp honey
1/2 tsp piment sauce

Line a baking sheet with aluminum foil. Stir together the pumpkin seeds and butter in a bowl. Add the salt, Worcestershire sauce, brown sugar, and hot pepper sauce, then stir. Spread the seeds in a single layer on the baking sheet. Bake in preheated oven at 300° until crispy, about 30-45 minutes. (Be careful not to overbake!)

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