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Toasted Pumpkin Seeds

Kierste Wade | Old Salt Farm


  • 2 c. pumpkin seeds
  • 1 1/2 tsp. Worcestershire sauce
  • 2 T. melter butter
  • 1 1/4 tsp. seasoning salt or table salt


  • Wash seeds well. Boil seeds in a small amount of water in a medium saucepan for 10 minutes. Spread out evenly on aluminum foil and dry well. Toss the dry seeds in the butter, then stir to coat with seasoning salt or table salt. Spread out on a cookie sheet that has been sprayed with non-stick cooking spray. Bake at 225 degrees for approximately 1-1.5 hours or until toasted brown. 
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