Crispy Toasted Pumpkin Seeds. Vitamins & Supplements, tested and manufactured in the UK. Remove toasted pumpkin seeds from oven to cool on wire rack. Shake the baking sheet midway through the baking and toast till pumpkin seeds are lightly browned and crispy.

Spread out on a baking sheet and sprinkle with sea salt and garlic powder. Once the seeds are lightly golden, remove the pan from the oven and let them cool. The seeds will get even crispier as they cool down! You can cook Crispy Toasted Pumpkin Seeds using 7 ingredients and 21 steps. Here is how you achieve it.

Ingredients of Crispy Toasted Pumpkin Seeds

You need 1 cup of Raw pumpkin seeds.
You need 4 cup of Water.
It's 2 tbsp of Salt.
Prepare 2 tsp of Melted butter.
You need 1 tsp of Garlic salt.
It's 1 tsp of Garlic powder.
It's 1 tsp of Worcestershire sauce.

In my book, the flavor of the roasted pumpkin seeds can't be beat. I choose to roast our seeds in the oven. These crispy, seasoned pumpkin seeds are a perfect treat for Halloween or Samhain! They are very easy to make too!

Crispy Toasted Pumpkin Seeds instructions

First remove seeds from the pumpkin, clean and rinse them in a coriander..
Add salt in a pot of water and bring to a rapid boil..
Then add in the raw pumpkin seeds..
Bring to a boil on medium high heat. Then simmer 10 minutes on low heat..
Drain the pumpkin seeds..
Spread the drained pumpkin seeds in a single layer to dry on baking sheet, preferably overnight..
When about to roast the pumpkin seeds, add melted butter in a small bowl..
Then add Worcestershire sauce..
Followed by garlic salt..
And some garlic powder..
Then add in the raw pumpkin seeds..
Toss the pumpkin seeds with the melted butter, Worcestershire sauce, garlic salt and garlic powder to mix well..
Then spread the pumpkin seeds out on a baking sheet in a single layer..
Preheat oven to 150°F C(300 F)..
Bake the pumpkin seeds in the preheated oven for 50-55 minutes, stirring occasionally..
Shake the baking sheet midway through the baking and toast till pumpkin seeds are lightly browned and crispy, about 50 minutes..
Remove toasted pumpkin seeds from oven to cool on wire rack..
Sprinkle with a little sugar while they are still hot..
Let the pumpkin seeds cool completely before eating..
And you're done! These crispy toasted pumpkin seeds can be eaten whole or crack to remove the inner seed..
These crispy pumpkin seeds make such a delicious healthy fall snack..

Reserve all the goop from inside your pumpkin when you carve it: Remove all of the seeds from the goop. (See this post for directions on how to carve a pentagram. Scoop any pumpkin pulp off the top of the water as it floats off the seeds and throw out. And what's great about roasted pumpkin seeds, is that you can make them to your own taste. We use chili powder and smoked bell pepper for this roasted pumpkin seeds recipe. But if you prefer other spices, such as cumin seeds, cayenne pepper or cinnamon, then you can add those.