Pumpkin Seeds

I can’t claim to be into the costumes that go along with the Halloween hoopla but I can get behind the tradition of carving pumpkins, especially when its time eat the salty, crunchy pumpkin seeds!

This recipe has been part of Halloween for as long as I can remember. No one remembers where this recipe came from and it only resides on the teeny tiny scrap of paper. Every year there is minor panic until the sacred recipe is found.

There is something special about these pumpkin seeds that make them stand out
from any other pumpkin seeds I have ever tasted. I think there are two tricks to this
recipe. 1) Don’t rinse the pumpkin seeds! Get as much as the pumpkin slime off them as you can but don’t rinse them! 2) Its all about the Worchester sauce. Don’t skimp on it!

This recipe can easily be doubled depending on how many pumpkins you are carving. Over the weekend, Lann and I carved 2 large pumpkins and deseeded 2 pie pumpkins. When I made our seeds I doubled the recipe below.

2 cups UNWASHED pumpkin seeds
1 ½ tablespoons melted butter
½ teaspoon Worchester sauce
1 ¼ teaspoon salt

Melt the butter and stir in the salt and Worchester sauce. Mix the butter into the
seeds and spread out into an even layer on a lined baking sheet.

Bake the seeds at 250 degrees for 2 hours. Stir every 15- 20 minutes so the seeds
cook evenly. Enjoy!