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Roasted Pumpkin Seeds
Roasted Pumpkin Seeds

Before you jump to Roasted Pumpkin Seeds recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

The benefits of healthy eating are today being given more attention than ever before and there are many reasons for doing this. The overall economy is affected by the number of men and women who are suffering from health problems such as high blood pressure, which is directly related to poor eating habits. There are more and more efforts to try to get people to follow a more healthy lifestyle and yet it is also easier than ever to rely on fast, convenient food that is not good for our health. Most likely, most people assume that it takes too much work to eat healthily and that they will have to drastically change their way of life. Contrary to that information, individuals can alter their eating habits for the better by implementing a couple of small changes.

You can get results without having to remove foods from your diet or make substantial changes right away. Even more important than totally changing your diet is just substituting healthy eating choices whenever possible. As you get used to the taste of healthy foods, you will realize that you’re eating more healthily than you did. As with many other habits, change takes place over a period of time and when a new way of eating becomes part of who you are, you won’t feel the need to return to your old diet.

Hence, it should be fairly obvious that it’s not hard to add healthy eating to your everyday life.

We hope you got insight from reading it, now let’s go back to roasted pumpkin seeds recipe. To make roasted pumpkin seeds you need 6 ingredients and 5 steps. Here is how you do it.

The ingredients needed to cook Roasted Pumpkin Seeds:
  1. Get pumpkin seeds (whatever comes out of the pumpkins you empty)
  2. You need unsalted butter - melted (about 1 tbs per cup of seeds)
  3. Take worcestershire sauce (about 2 tsp per cup of seeds)
  4. Get garlic powder (about 1/2 tsp per cup of seeds)
  5. Prepare onion powder (about 1/4 tsp per cup of seeds)
  6. You need seasoned salt - such as Lawry's (just a pinch per cup of seeds)
Instructions to make 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.
  2. When you're done carving roast your seeds! Preheat oven to 300°F. Lightly coat a baking sheet with nonstick spray.
  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.
  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.
  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!

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