Crunchy Pumpkin Seeds

    1 hour 10 min

    This healthy snack is packed full of flavour. It's also a great way of using up leftover seeds from Halloween pumpkins. The seeds are tossed in melted butter, Worcestershire sauce and seasoned salt before being baked to perfection.

    248 people made this

    Serves: 2 

    • 275g raw pumpkin seeds
    • 1 1/2 teaspoons Worcestershire sauce
    • 25g butter, melted
    • 1 1/4 teaspoons seasoned salt

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Preheat the oven to 120 C / Gas 1/2.
    2. Rinse the pumpkin seeds and pat dry. Place them in a bowl. Add the Worcestershire sauce, melted butter and seasoned salt; stir until evenly coated. Spread out in an even layer on a baking tray.
    3. Bake for about 1 hour in the preheated oven, stirring occasionally, until crisp, dry and golden brown.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (220)


    This is a fantastic variation of the typical roasted/kosher salted seeds. Be sure to soak the seeds (I soak overnight) so they absorb some of the liquid and become plump and less splintered. You can also add Soy for an added kick! Great recipe.  -  29 Oct 2008  (Review from Allrecipes US | Canada)


    These are delicious. I did one batch exactly to recipe. Then two I used garlic salt instead of regular salt. The second I let red pepper flakes heat up in the butter for a spicy flavor. They were all excellent!  -  30 Oct 2007  (Review from Allrecipes US | Canada)


    This is a great recipe!! I did make one or two changes. I used cooking spray rather than butter and I cooked the seed in the microwave for 2 or 3 minutes to dry them out a little. Thank you for posting this recipe!!  -  15 Oct 2007  (Review from Allrecipes US | Canada)