To toast pumpkin seeds, first remove seeds from the pumpkin. Clean and rinse them in a coriander.
Add salt in a pot of water and bring to a rapid boil.
Then add in the raw pumpkin seeds.
Bring to a boil on medium high heat. Then simmer for 20 minutes on low heat.
Drain the pumpkin seeds.
Spread the drained pumpkin seeds in a single layer to dry on baking sheet, preferably overnight.
When about to roast the pumpkin seeds, add melted butter in a small bowl.
Then add the Worcestershire sauce.
Followed by garlic salt.
And some garlic powder.
Whisk all the ingredients together.
Then add the raw pumpkin seeds.
Toss the pumpkin seeds in the melted butter, worcestershire sauce, garlic salt and garlic powder to mix well.
Then spread the pumpkin seeds out on a baking sheet in a single layer.
Preheat oven to 150 degree C ( 300 degree F ).
Bake the pumpkin seeds in the preheated oven for 50 - 55 minutes, stirring occasionally.
Shake the baking sheet midway through the baking and toast till pumpkin seeds are lightly browned and crispy.
Remove toasted pumpkin seeds from oven to cool on wire rack.
Sprinkle with a little sugar while they are still hot.
Let the pumpkin seeds cool completely before eating.
And you're done! These crispy toasted pumpkin seeds can be eaten whole or crack to remove the inner seed.
They are just so crunchy and full of flavors too.
These crispy toasted pumpkin seeds make such a delicious healthy fall snack. For more details please access http://www.huangkitchen.com/crispy-toasted-pumpkin-seeds.
- 1.0c Raw pumpkin seeds
- 4.0c Water
- 2.0Tbsp Salt
- 2.0tsp Butter, melted
- 1.0tsp Garlic salt
- 1.0tsp Garlic powder
- 1.0tsp Worcestershire sauce