Sweet 'n' spicy pumpkin seeds

    55 min

    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.

    115 people made this

    Serves: 8 

    • 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

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat oven to 150 C / Gas 2. Line a baking tray with foil.
    2. 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.
    3. Bake in preheated oven until crispy, about 45 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (78)


    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)