Roasted Pumpkin Seeds

Okay, so pumpkin seeds are practically free, they are incredibly easy to roast, and each and every one of them is packed with vitamins & minerals.  Knowing all this, do you really mind that they're totally addictive?

• 2 cups of fresh, raw pumpkin seeds , straight from the pumpkin. Try to clean off most,  if not all, of the stringy pulp.
• 1 TBS melted butter (or olive oil)
  
• 1 teaspoon Worcestershire sauce
  
• salt (Sea salt is best. Garlic salt is good too!)
 
• black pepper  (Freshly-cracked pepper is best.)
  
• a few drops of Tabasco (optional)
  

Preheat oven to 275 degrees

Helpful Hint: Seeds should be in a bowl that is big enough that you are able to stir in the butter/sauce mixture without making a mess.

1.) Stir together melted butter (or olive oil) and Worcestershire sauce. Pour over the top of seeds and stir until the seeds are nicely coated with the mixture.

2.) Spread the seeds evenly on a greased baking sheet, then sprinkle with salt and pepper, and hot sauce if desired.

3.) Bake for one hour, but stir every 15 minutes, spreading the seeds out evenly again after  each time, so that they brown evenly.

Please read my making blog about making Roasted Pumpkin Seeds to see photos and techniques.

Some people like to sprinkle dried herbs on them, or seasoning salt. I think they are similar to popcorn, meaning you can add pretty much anything you like and they turn out great every time.  How about parmesan cheese? Or brewer's yeast?