After all of the events of last week I decided to have a kick back weekend. The weather absolutely cooperated with me and was dreary and rainy the whole weekend. Not a moment of sun. Many blanket forts were built, books were read, and everywhere we went we brought these yummy pumpkin seeds with us. Oh…I almost forgot to mention that I'm the guest blogger over at Eileen's Little Acorn Learning. After you've made some pumpkin seeds come play along with us.
- 1/2 pound of hulled pumpkin seeds, about 11/2 cups
- 1 tablespoon of olive oil
- 1 tablesppon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 teasppon kosher salt
- Preheat oven to 275 degrees.
- Add the pumpkin seeds in your bowl.
- Coat with the olive oil and Worcestershire sauce.
- Have a little helper stir constantly and slowly while you add the spices, slat, and pepper. Constant sitrring will cut down on the clumping spices which burn in the oven.
- Place your nut mixture onto a foil covered sheet and bake for 20-25 minutes. Take the pan out every 8 minutes or so and stir or shake them.
- Remove from oven and when they have cooled a little bit give them a taste to see if they have enough salt. Let cool completely.
- Store in an air tight container. They store up to 10 days. They would never make that time limit around here.
Enjoy!!!!
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