Ultimate Making Recipe Roasted Pumpkin Seeds Delicious Steady

Home cuisine ultimate Roasted Pumpkin Seeds easy, yummy, practical.

6 ingredients, 5 steps, cooking Roasted Pumpkin Seeds

Good Morning my mother, at this time you get present recipe Roasted Pumpkin Seeds with 6 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 6 ingredients and 5 stages of easy cooking Roasted Pumpkin Seeds.

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Ingredients for Roasted Pumpkin Seeds

1. You need : pumpkin seeds (whatever comes out of the pumpkins you empty).
2. Prepare : unsalted butter - melted (about 1 tbs per cup of seeds).
3. Prepare : worcestershire sauce (about 2 tsp per cup of seeds).
4. Prepare : garlic powder (about 1/2 tsp per cup of seeds).
5. Prepare : onion powder (about 1/4 tsp per cup of seeds).
6. It’s : seasoned salt - such as Lawry's (just a pinch per cup of seeds).

If all material requirements Roasted Pumpkin Seeds it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

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Stages Cooking Roasted Pumpkin Seeds

1. When scooping out your pumpkins for carving reserve the seeds in a large bowl making sure there is as little "other guts" (pulp/fibers) from inside the pumpkins as possible in the seeds, a little left behind is ok just no large globs. Do not rinse the seeds. Being wet with the gooey residue will help the butter and seasoning stick and also add additional flavor. brqq
2. When you're done carving roast your seeds! Preheat oven to 300°F. Lightly coat a baking sheet with nonstick spray. brqq
3. Add all other ingredients in the bowl of seeds to personal taste, using the quantities listed as guidelines. Stir to thoroughly coat seeds. NOTE: I usually end up with 2 - 3 cups of seeds out of what we carve. brqq
4. Spread pumpkin seeds out in an even layer on prepared baking sheet, place in preheated oven for 40 minutes or until coating is dry and darkened slightly, stirring every 10 minutes. NOTE: I usually taste one at 40 minutes to gage texture (let it cool first!). If there's a decent crunch they're ready. If not, go for 10 minutes more. brqq
5. Let cool on baking sheet (they crisp up more as they cool). When completely cool store in an air tight container. Enjoy munching till they're gone! brqq
6. Finish and Enjoy.

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