Type what you have

Ingredients

• ✓ pumpkin seed
• sea salt
• white sugar
• corn syrup
• water
• butter
• baking soda

Instructions

1. 1 Line a baking sheet with a silicone baking mat or parchment paper.
2. 2 Stir pumpkin seeds and sea salt together in a bowl.
3. 3 Stir sugar, corn syrup, and water together in a heavy-bottomed saucepan over medium-high heat. Add butter and bring to a boil, whisking constantly. Boil until mixture is dark golden, 10 to 15 minutes. Remove saucepan from heat; whisk in baking soda.
4. 4 Pour pumpkin seeds into sugar mixture and stir until well-combined. Transfer pumpkin seed mixture to prepared baking sheet. Place another silicone baking mat over the top of the pumpkin seed mixture and press down to make an even surface for the brittle. Let harden for about 30 seconds; remove top baking mat. Score surface with a knife to form desired shapes. Cool to room temperature and break into pieces.

By John Mitzewich

Ingredients

• ✓ pumpkin seed
• zucchini
• apple
• brown sugar
• egg
• olive oil
• vanilla extract
• whole wheat flour
• all-purpose flour
• cocoa powder
• baking soda
• kosher salt
• baking powder
• semi-sweet chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish; set aside.
2. 2 Combine zucchini, apple, brown sugar, eggs, olive oil, and vanilla extract in a bowl.
3. 3 Sift whole wheat flour, all-purpose flour, cocoa powder, baking soda, salt, and baking powder together into a separate bowl; gently stir into zucchini-apple mixture until fully incorporated. Transfer batter to the prepared baking dish; sprinkle chocolate chunks and pepitas over top.
4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 25 minutes. Cool before slicing.

By Oxbow Farm

Ingredients

• ✓ pumpkin seed
• vanilla extract
• corn syrup
• sugar
• stevia
• gelatin
• water
• vanilla extract
• cinnamon
• peanut butter
• milk
• butter
• stevia marshmallow creme
• sesame seed
• sunflower seed
• raisin
• oat

Instructions

1. 1 In a bowl, combine the oats, raisins, and seeds.
2. 2 Place the Marshmallow Creme, butter, and milk in a large, heavy saucepan. Cook over medium heat, stirring with a heatproof spatula, until the marshmallow is mostly melted.
3. 3 Add the peanut butter, cinnamon and vanilla extract. When a few lumps remain, remove the pot from the heat and stir until the mixture is smooth. Add the oat mixture and stir until all the ingredients are well combined.
4. 4 Spread the oat mixture in the prepared pan in an even layer. Moisten your hand lightly with water and press to pack it firmly.
5. 5 Refrigerate until the oat mixture sets.
6. 6 Using a sharp knife, cut the chilled oats into 3 wide strips. Cut each strip crosswise into 8 bars. Serve cold or at room temperature.
7. 7 For the homemade marshmallow creme: In the bowl of a stand mixer fitted with a whisk, sprinkle the gelatin over the cold water. Let sit.
8. 8 Place the Stevia In The Raw in a small bowl and mix 1 tablespoon water into the stevia until it looks like soft marshmallow. Set aside.
9. 9 Place the sugar and corn syrup in a heavy medium-sized saucepan. Add 1/3 cup water.
10. 10 Cook over medium heat until the mixture boils and registers 225 degrees F on an instant-read or candy thermometer, about 5 minutes.
11. 11 Continue boiling the sugar and when it reaches 235 degrees F (about 3 more minutes) start watching it carefully. When the thermometer registers 240 degrees F - "soft ball" stage - about 3 more minutes, immediately remove the pot from the heat.
12. 12 Promptly start beating the softened gelatin at medium speed and carefully pour the hot sugar syrup slowly down the side of the bowl in a thin stream.
13. 13 Add the stevia and vanilla. Increase the speed to high and beat until the mixture triples in volume and looks like Italian meringue or well-beaten whipped cream, 5 to 6 minutes. The creme will flow from the bottom of the whisk in an even, thick column.
14. 14 If not using Marshmallow Creme immediately, pack it into a plastic container, cover tightly, and store at room temperature for up to 2 days

By In The Raw

Ingredients

• ✓ pumpkin seed
• all-purpose flour
• baking powder
• cinnamon
• nutmeg
• salt
• clove
• ginger
• white sugar
• butter
• brown sugar
• egg
• pumpkin puree
• molasses
• vanilla extract

Instructions

1. 1 Combine flour, baking powder, cinnamon, nutmeg, salt, cloves, and ginger in a large bowl.
2. 2 Beat white sugar, butter, and brown sugar together in a separate bowl with an electric mixer until light and crumbly. Beat in eggs for 1 minute. Add pumpkin purée, molasses, and vanilla, beating until well blended, about 1 minute. Beat in flour mixture until dough is sticky and incorporated.
3. 3 Cover dough and refrigerate for 1 hour.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
5. 5 Shape dough into two loaves that are 1 inch high, 3 to 4 inches wide, and 10 inches long, using wet hands. Place each loaf onto a prepared baking sheet; top with pumpkin seeds.
6. 6 Bake in the preheated oven until bottoms are dry, 20 to 24 minutes. Cool for 5 minutes. Reduce oven temperature to 275 degrees F (135 degrees C).
7. 7 Transfer loaves to a flat work surface. Cut each into 10 diagonal slices about ½ inch thick. Place sliced biscotti back on the baking sheets.
8. 8 Continue baking until light golden brown, about 20 minutes. Reduce oven temperature to 200 degrees F (95 degrees C). Continue baking until dry, about 20 minutes more. Cool on wire racks.

By wordsmythwmn

Ingredients

• ✓ pumpkin seed
• all-purpose flour
• whole wheat flour
• flax seed meal
• cinnamon
• baking soda
• salt
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• rolled oat
• semisweet chocolate chip
• cranberry
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Whisk together all-purpose flour, whole wheat flour, flax seed meal, cinnamon, baking soda, and salt in a bowl.
3. 3 Beat together butter, brown sugar, and white sugar in a large bowl until smooth and creamy; Stir in eggs and vanilla. Stir flour mixture into creamed butter mixture until dough is just combined. Fold oats, chocolate chips, cranberries, coconut, and pumpkin seeds into dough just until evenly combined.
4. 4 Shape dough into 1 1/2-inch balls or drop by heaping tablespoonfuls onto the prepared baking sheets about 2 inches apart; press to flatten slightly.
5. 5 Bake cookies in the preheated oven until lightly golden at the edges, about 12 minutes. Cool on the baking sheet for 10 minutes; transfer to a wire rack to cool completely.

By WestCoastMom

Ingredients

• ✓ pumpkin seed
• vegetable oil
• cinnamon
• cayenne pepper
• white sugar
• beer

Instructions

1. 1 Heat the vegetable oil in a skillet over medium heat, and cook and stir the pumpkin seeds until they have browned, about 10 minutes. Transfer into a bowl, and mix with cinnamon and cayenne pepper. Set aside. Butter a jellyroll pan, and set aside near the stove.
2. 2 Butter a jellyroll pan, and set aside near the stove.
3. 3 Combine the sugar and beer in a 2-quart saucepan over medium heat. Stir until the mixture boils and the sugar has dissolved. Continue to cook, stirring frequently, until the temperature measured by a candy thermometer reaches 300 degrees F (150 degrees C), about 40 minutes. When the candy reaches the correct temperature (hard crack) it will form brittle strings when dripped into ice water.
4. 4 Remove the candy from the heat, and quickly stir in the pumpkin seeds. Pour the candy carefully into the prepared jellyroll pan to form a thin layer; allow to cool. Break the candy into bite-size pieces once cool. Store in an airtight container.

By sueb

Ingredients

• ✓ pumpkin seed
• aluminum foil
• butter
• sugar
• water
• corn syrup
• cashew
• almond
• sesame seed

Instructions

1. 1 Line a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Foil; set aside.
2. 2 Melt the butter in a 2-quart heavy saucepan over medium heat. Stir in sugar, water and corn syrup. Bring to boiling over medium-high heat, stirring until sugar is dissolved. Avoid splashing side of saucepan. Clip a candy thermometer to side of pan. Cook over medium heat, stirring frequently, until thermometer registers 290 degrees F or a small amount of mixture dropped into very cold water separates into threads that are hard but not brittle. This will take about 18 minutes. Adjust heat as necessary to maintain a steady boil. Watch carefully the last 5 minutes to prevent overcooking. Remove from heat and remove the thermometer.
3. 3 Pour into the prepared baking pan. Tilt pan to spread mixture evenly. Let stand 2 minutes. In a small bowl combine the cashews, almonds, pumpkin seeds, and sesame seeds. Sprinkle evenly over candy mixture.
4. 4 Set baking pan on a wire rack. Cool completely and break into large pieces to serve.

By Reynolds KitchensR

Ingredients

• ✓ pumpkin seed
• sweet potato
• all-purpose flour
• sugar
• baking powder
• egg
• vanilla extract
• butter
• brown sugar
• banana
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 5x8-inch baking dish.
2. 2 Place sweet potato into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash sweet potato until smooth.
3. 3 Sift flour, white sugar, and baking powder together in a large bowl. Whisk eggs and vanilla extract together in another large bowl.
4. 4 Melt butter in a saucepan over medium heat; cook and stir pumpkin seeds and brown sugar in hot butter until brown sugar is melted, 1 to 2 minutes. Stir bananas and mashed sweet potato into pumpkin seed mixture. Remove from heat and cool slightly.
5. 5 Stir banana mixture into egg mixture until well-combined. Pour banana-egg mixture into flour mixture and stir until batter is just combined; stir in raisins. Pour into prepared baking dish.
6. 6 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.

By Kath

Ingredients

• ✓ pumpkin seed
• cookie
• almond
• powdered sugar
• pumpkin pie spice
• coffee liqueur
• chocolate chip
• pumpkin puree
• pumpkin syrup

Instructions

1. 1 Combine crushed cookies, ground almonds, powdered sugar, and pumpkin spice in a bowl. Mix in coffee liqueur, melted chocolate chips, pumpkin puree, and pumpkin syrup until combined but sticky. Place in freezer until firm, 30 to 50 minutes.
2. 2 Roll mixture into 1-inch balls. Sprinkle each ball with powdered sugar and top with 1 pumpkin seed.

By Yoly

Ingredients

• ✓ pumpkin seed
• soy milk
• margarine
• confectioners sugar
• confectioners sugar
• salt
• cinnamon
• guar gum
• brown rice flour
• tapioca flour
• oat flour
• cranberry
• vanilla extract
• white sugar
• shortening
• brown sugar
• pumpkin puree

Instructions

1. 1 Heat pumpkin puree in a saucepan over low heat, stirring occasionally, until condensed to about 1/2 cup, about 20 minutes. Let cool, at least 10 minutes.
2. 2 Beat brown sugar, shortening, and white sugar together until smooth and creamy. Add the cooled pumpkin and vanilla extract; blend well. Sprinkle in oat flour, tapioca flour, brown rice flour, guar gum, cinnamon, and salt. Add cranberries and pumpkin seeds. Mix until dough is very stiff and dry; it should not stick to your hands. Add more flour, 2 tablespoons at a time, if needed.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
4. 4 Place golf-ball size balls of dough on the prepared baking sheet. Press tops down slightly.
5. 5 Bake in the preheated oven until edges just begin to turn golden, about 12 minutes. Let cool, at least 30 minutes.
6. 6 Mix confectioners' sugar and melted margarine together in a bowl. Add enough milk so that icing is spreadable but not runny. Dollop icing on top of the cookies.

By TessaDomesticDiva

Ingredients

• ✓ pumpkin seed
• graham cracker crumb
• butter
• honey
• egg
• ricotta cheese
• honey
• vanilla extract
• whole wheat flour
• lemon zest
• almond

Instructions

1. 1 In a small mixing bowl, combine graham cracker crumbs, butter and honey and mix well. Place in a 9 inch springform pan and spread evenly across the bottom. Refrigerate 30 minutes to chill.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 In a large electric mixer bowl, combine ricotta and eggs (beat in one at a time until incorporated). Add tablespoon of honey, vanilla and flour. Beat until smooth. Fold in lemon peel and almonds. Pour mixture into chilled crust and scatter pumpkin seeds on top.
4. 4 Bake for 1 hour or until just firm and lightly colored on top. Turn oven off, open door and leave pie inside to cool for 30 minutes.
5. 5 Remove pie from oven, refrigerate and chill for 2 hours to overnight before serving.

By MARBALET

Ingredients

• ✓ pumpkin seed
• vegetable oil cooking spray
• seafood seasoning

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Rinse pumpkin seeds in a colander. Spread onto paper towels; pat dry.
3. 3 Coat a large baking sheet with cooking spray; spread pumpkin seeds in a single layer. Coat seeds with cooking spray; sprinkle with seafood seasoning.
4. 4 Bake in the preheated oven until dry and toasted, stirring occasionally, about 30 minutes. Cool.

By jolly_holly

Ingredients

• ✓ pumpkin seed
• vegetable oil
• ranch dressing mix

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss pumpkin seeds, oil, and ranch dressing mix together in a bowl until evenly coated; spread onto a baking sheet.
3. 3 Bake in the preheated oven until seeds are lightly browned, about 10 minutes.

By Jenrocks2

Ingredients

• ✓ pumpkin seed
• white vinegar
• salt

Instructions

1. 1 Pour vinegar over pumpkin seeds in a large bowl; let soak for at least 1 hour. Drain; stir in salt.
2. 2 Preheat an air fryer to 300 degrees F (150 degrees C). Place seeds in the basket; cook for 30 minutes, shaking the basket every 10 minutes.
3. 3 Transfer seeds to a paper-towel-lined plate; let sit 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ pumpkin seed
• vegetable oil
• salt

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Spread pumpkin seeds on a baking sheet; drizzle with oil, season with salt, and toss to evenly coat.
3. 3 Bake in the preheated oven, stirring occasionally, until lightly toasted, about 45 minutes.

By ONEMINA

Ingredients

• ✓ pumpkin seed
• butter
• salt

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Toss seeds in a large bowl with the butter and salt. Spread in a single layer on a baking sheet; bake until golden, stirring occasionally, about 45 minutes.

By Rosemary

Ingredients

• ✓ pumpkin seed
• butter
• white sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Remove pulp and strings from pumpkin seeds. Wash and thoroughly dry seeds.
3. 3 Place melted butter in a large bowl; add seeds and toss until evenly coated. Transfer seeds to the prepared baking sheet; sprinkle with 2 tablespoons sugar and 1 teaspoon cinnamon. Stir to coat; spread into a single layer.
4. 4 Bake in the preheated oven for 5 minutes.
5. 5 Sprinkle seeds with 2 tablespoons sugar and 1 teaspoon cinnamon; stir to coat, spread into a single layer, and bake for 5 minutes more.
6. 6 Sprinkle seeds with 2 tablespoons sugar and 1 teaspoon cinnamon; stir to coat, spread into a single layer, and bake 5 minutes more.
7. 7 Sprinkle seeds with remaining 2 tablespoons sugar; stir to coat and spread into a single layer.
8. 8 Bake until sugar is coated onto seeds, about 10 minutes more. Cool seeds on the baking sheet.

By Denise A

Ingredients

• ✓ pumpkin seed
• worcestershire sauce
• butter
• seasoned salt

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Rinse pumpkin seeds and pat dry with paper towel: place in a bowl. Add Worcestershire sauce, melted butter, and seasoned salt; stir until evenly coated. Spread out in an even layer on a baking sheet.
3. 3 Bake in the preheated oven, stirring occasionally, until crisp, dry, and golden brown, about 1 hour.

By CRYSTAL10

Ingredients

• ✓ pumpkin seed
• avocado oil
• paprika
• salt

Instructions

1. 1 Preheat an air fryer to 350 degrees F (180 degrees C). Rinse pumpkin seeds in a colander.
2. 2 Line a large plate with 2 paper towels. Spread pumpkin seeds on plate; cover with 2 more paper towels. Gently press to remove excess water. Let sit at room temperature until dried, about 15 minutes.
3. 3 Transfer seeds to a medium bowl. Add oil, paprika, and salt; toss to coat.
4. 4 Place pumpkin seeds in the air fryer basket in a thin layer.
5. 5 Cook in the preheated air fryer until golden brown and crispy, shaking the basket frequently, 15 to 35 minutes.

By Bren

Ingredients

• ✓ pumpkin seed
• salt
• water
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Clean and dry pumpkin seeds so there is no goo or strings.
3. 3 Melt butter onto a cookie sheet. Spread pumpkin seeds evenly over the buttered sheet and sprinkle with salt and water.
4. 4 Bake in the preheated oven for 10 to 15 minutes, shaking the pan every few minutes to ensure even baking.

By Kate O'Shea

Ingredients

• ✓ pumpkin seed
• whiskey
• bacon drippings
• brown sugar
• salt

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Combine pumpkin seeds, whiskey, bacon drippings, brown sugar, and 2 teaspoons salt together in a saucepan over medium-low heat; bring to a simmer and cook until seeds begin to turn gray in the middle, 15 to 20 minutes. Drain.
3. 3 Spread pumpkin seeds on a baking sheet in a single layer; season with salt.
4. 4 Roast in the preheated oven until crisp and golden brown, 1 to 1 ½ hours.

By Guinevere

Ingredients

• ✓ pumpkin seed
• butter
• garlic salt
• onion salt
• paprika

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone mat or aluminum foil.
2. 2 Toss pumpkin seeds and melted butter together in a bowl. Season with garlic salt, onion salt, and paprika; toss until evenly coated. Spread on the prepared baking sheet.
3. 3 Bake in the preheated oven until golden and crisp, stirring halfway through, about 45 minutes. Cool. Store in an airtight container.

By Leanna the Squirrel

Ingredients

• ✓ pumpkin seed
• white sugar
• pumpkin pie spice
• salt
• vegetable oil

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Spread pumpkin seeds on a baking sheet in a single layer.
3. 3 Bake in the preheated oven, stirring occasionally, until dry and toasted, about 45 minutes. Larger seeds may take longer.
4. 4 Combine 2 tablespoons white sugar, pumpkin pie spice, and salt in a medium bowl. Set aside.
5. 5 Heat oil in a large skillet over medium-high heat. Add toasted pumpkin seeds; sprinkle with remaining ¼ cup sugar. Cook and stir with a wooden spoon until sugar melts, about 45 seconds.
6. 6 Pour candied pumpkin seeds into bowl with spiced sugar; stir until coated. Cool completely before serving. Store in an airtight container at room temperature.

By Jani

Ingredients

• ✓ pumpkin seed
• butter
• cinnamon
• salt
• white sugar

Instructions

1. 1 Gather the ingredients. Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. 2 Place pumpkin seeds into a large bowl. Mix butter, cinnamon, and salt together in a small bowl; pour over seeds and toss until evenly coated. Spread seeds in a single layer on the prepared baking sheet.
3. 3 Bake in the preheated oven, stirring occasionally, until seeds are light golden brown, about 40 minutes. Remove from the oven; sprinkle sugar over warm seeds and stir until evenly coated.

By GMW

Ingredients

• ✓ pumpkin seed
• butter
• maple syrup
• cinnamon
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
2. 2 Melt butter in a large skillet over medium-low heat. Add pumpkin seeds; cook and stir until seeds turn slightly brown, about 10 minutes. Drain off any excess butter.
3. 3 Off heat, stir in maple syrup, cinnamon, and nutmeg until seeds are thoroughly coated. Spread seeds onto the prepared baking sheet.
4. 4 Bake in the preheated oven until crisp and golden brown, 30 to 45 minutes, stirring every 10 minutes.

By ekgjester

Ingredients

• ✓ pumpkin seed
• butter
• vanilla sugar
• cinnamon
• white sugar
• vanilla extract

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 Place seeds in a mixing bowl. Pour melted butter over seeds; stir to coat. Combine 1 teaspoon vanilla sugar (see Cook's Note), 1 teaspoon cinnamon, and 1/2 teaspoon white sugar in a small bowl; mix well. Stir in vanilla extract. Spread sugar mixture over seeds, stirring to coat evenly.
3. 3 Spread seeds over a baking sheet in a single layer. Combine 1 teaspoon vanilla sugar and 1 teaspoon cinnamon in a small bowl; sprinkle over seeds.
4. 4 Bake seeds in the preheated oven for 30 minutes. Remove baking sheet from oven, stir seeds, and spread evenly on baking sheet again. Combine 1 teaspoon vanilla sugar and 1 teaspoon cinnamon in small bowl and sprinkle over seeds. Return seeds to oven for 30 more minutes.
5. 5 Remove seeds from oven. Sprinkle remaining 1/2 teaspoon vanilla sugar over seeds, and return to oven for 5 minutes. Remove from oven, pour into a serving bowl, and serve warm.

By DanSadler

Ingredients

• ✓ pumpkin seed
• paprika
• cajun seasoning
• salt
• butter
• worcestershire sauce

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Toss pumpkin seeds, paprika, Cajun seasoning, and salt together until coated. Combine melted butter and Worcestershire sauce in a small bowl; pour over seeds and stir to coat. Spread seeds in a single layer on a baking sheet.
3. 3 Cook in the preheated oven until browned and crunchy, 45 to 60 minutes; stir and flip several times while cooking.

By ausableflyfisherman

Ingredients

• ✓ pumpkin seed
• buffalo wing sauce
• ranch dressing mix
• lemon pepper
• seasoned salt

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line baking sheet with wax paper.
2. 2 Combine buffalo sauce, ranch seasoning, lemon pepper, and salt in a small bowl. Toss pumpkin seeds in mixture until evenly coated. Spread on the prepared sheet in an even layer.
3. 3 Bake in the preheated oven, stirring every 15 minutes, until seeds are golden brown and crunchy, about 45 minutes.

By Whitneymclain

Ingredients

• ✓ pumpkin seed
• vegetable oil
• water
• salt
• chili-lime seasoning

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly oil a baking sheet.
2. 2 Bring 6 cups water to a boil in a saucepan: add pumpkin seeds and salt. Reduce heat to low and simmer for 10 minutes. Strain and pat dry with a paper towel. Spread seeds in a single layer on the prepared baking sheet; sprinkle chili-lime seasoning on top.
3. 3 Bake in the preheated oven for 10 minutes. Remove from the oven: stir seeds, spread back into a single layer, and return to the hot oven. Repeat twice more, stirring every 10 minutes, until seeds are golden and crisp.

By Suzie Lopez O'Connor

Ingredients

• ✓ pumpkin seed
• margarine
• salt
• garlic salt
• worcestershire sauce

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat oven to 275 degrees F (135 degrees C).
3. 3 Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds.
4. 4 Mix thoroughly and place in shallow baking dish.
5. 5 Bake for 1 hour, stirring occasionally.

By Carolyn