After carving pumpkins Sunday afternoon, we separated the seeds from the flesh, washed them thoroughly with water in a strainer and placed them on a towel to air dry. The key that I learned from last year for making nice crunchy seeds is to the let dry out completely or else their more chewy than anything so our seeds sat out for a few days before roasting them up last night.
My sister and I each chose a recipe to try other than the usual butter and salt and both of them turned out fantastic!
Sweet & Savory
Toss pumpkin seeds in 1-1/2 tbsp of melted butter and coat with a brown sugar-cinnamon combination. Place in a single layer on the foil-lined cookie sheet and bake for 15 minutes at 350 degrees. Flip and bake another 15 minutes or until golden brown.
Tip: Remove the roasted seeds immediately after baking to avoid the sugar mixture from hardening…ours was more like a pumpkin seed bark that we had to break pieces off of. Still so delicious but a bit more work!
Mix 1-1/2 tbsp of melted butter with 3 tsp of Worcestershire sauce in a bowl. Add in pumpkin seeds and toss until all are coated. Place in a single layer on the foiled-lined cookie sheet. Bake for 15 minutes on 350 degrees. Flip and sprinkle with garlic powder. Cook another 15 minutes or until golden brown.
Tip: Don’t add the garlic before baking the first time – wait to add until you flip halfway through. I added it on from the beginning and the powder ended up cooking way faster than the seeds. By the time the seeds were golden brown, the powder was just a bit burnt.