In my house, this is known as “Pumpkin-Carving Weekend.” However, I secretly call it “Pumpkin Seeds Weekend” because eating the seeds we roast after the pumpkin carving is over is easily my favorite part. So, I thought I’d share the recipe (modified from one passed on to my mom by her best friend from childhood, the late, great Sheila Williams. She was a delight, these seeds are an annual treat, and hopefully, sharing this recipe, in some small way, honors a wonderful human being who is at home with our Lord and spreads the joy . . .
Ingredients for every Cup of Unwashed Seeds
½ teaspoon Worcestershire Sauce
1 tablespoon of melted butter
1 teaspoon of your favorite seasoning salt (Johnny’s, Lowry’s, etc.)
Preheat the oven to 250 degrees.
Mix the seeds (I cannot stress enough how vital it is to leave them unwashed) and the other ingredients (again, portioned according to the number of cups of seeds – I usually have at least four cups, which means four tablespoons of butter, four teaspoons of seasoning salt and two teaspoons of Worcestershire Sauce) in a bowl.
Grease a baking sheet (I just use a little spray oil – doesn’t take much because of the butter) and dump the seed mixture into it. Spread the seeds out into a single layer (or, at least, relatively close.) Depending on how many cups of seeds you started with, you may need to use more than one baking sheet.
Bake to desired crispness (stirring occasionally and sprinkling a bit of extra seasoning salt if you like them super salty.) I like mine rather crispy so, two hours, is a bare minimum. Again, depending on how many seeds there are, it can be three or four.
Try not to eat them all in one sitting. I find it extremely difficult.
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