Roasted pumpkin seeds Try this zippy twist on a Halloween tradition from our home economists. It’s got just enough heat to take the chill off autumn afternoons.
2 cups pumpkin seeds
5 teaspoons butter, melted
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper
1 In a bowl, toss pumpkin seeds with butter and Worcestershire sauce. Combine the sugar, salt, garlic powder and cayenne; sprinkle over seeds and toss to coat.
2 Line a 15-in. x 10-in. x 1-in. baking pan with foil; coat the foil with nonstick cooking spray. Spread seeds in pan. Bake at 250° for 45-60 minutes or until seeds are dry and lightly browned, stirring every 15 minutes. Cool completely. Store in an airtight container. Yield: 2 cups.
|Roasted pumpkin seeds|