Here is a delicious snack and fantastic use of the pumpkin seeds that will be all over your newspaper-lined kitchen tables as you carve those Jack-O -Lanterns this weekend!
Enjoy them now while you can…….I guarantee you’ll be craving these nutty, crunchy morsels until next fall!
Remove the seeds from the pumpkin and let them soak in a large bowl filled with water. Wash them by rubbing them with your hands to remove the stringy bits from the seeds. Dry them off with paper towels and spread them on clean newspaper to dry.
Heat a teaspoon of olive oil and a tablespoon of butter in a large heavy skillet until bubbly. Add the seeds and toast until brown and crisp, around 4 or 5 minutes. Season with a few shakes of garlic salt and a tablespoon of worchestershire sauce.
You could also season the seeds FIRST, mixing them with the melted oil and butter and spread them on a baking sheet and bake for 15 or 20 minutes. Let them cool to room temp and munch away. Your mouth will thank you!
The Apple of His Eye 