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.
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
Made these last night - gone in 60 seconds! Having friends round tonight so went and bought big budget bag of mixed nuts and used same coating- just out of oven and cooling- delish! - 31 Oct 2011
After spending the day trying various pumpkin seed recipes (6 total), this is by far the best! I was leary of this recipe being too "hot" for my children, but No! They love it! Even more so than the cinnamon and sugar recipes. It's not too salty, and not too sweet. I used basic Tabasco Sauce. (Would add more dashes of sauce for adults.) Outstanding! - 03 Nov 2007 (Review from Allrecipes US | Canada)