About this recipe:This is a fantastic way of using the seeds leftover from Halloween pumpkins. This recipe also works well with the seeds of winter squash, such as butternut or acorn. The seeds are tossed with melted butter, salt, Worcestershire sauce, sugar and hot pepper sauce before being baked until crisp.
275g pumpkin seeds, rinsed and dried
30g butter, melted
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 tablespoon dark brown soft sugar
2 drops hot pepper sauce
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Method Prep:10min › Cook:45min › Ready in:55min
Preheat oven to 150 C / Gas 2. Line a baking tray with foil.
Stir together the pumpkin seeds and butter in a bowl. Add the salt, Worcestershire sauce, dark brown soft sugar and hot pepper sauce; stir. Spread the seeds in a single layer on the baking tray.
Bake in preheated oven until crispy, about 45 minutes.
I didn't add the hot pepper sauce but the flavour of the Worcestershire sauce as lovely and savoury.
Don't use tin foil though as the seeds stick to it and you have to pick them off individually! - 07 Nov 2010