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I love this time of year! Crisp days, the changing leaves, roasting marshmallows by a bonfire, hayrides… and, everything pumpkin! Pumpkin pie, pumpkin spice latte’s at Starbucks (my absolute fave), pumpkin muffins, and warm, toasted pumpkin seeds straight out of the oven.
If you’re a pumpkin seed lover like I am, and you’ve been on the hunt for a delicious recipe for toasted pumpkin seeds, you’ve come to the right place! This recipe has a twist to it that makes these pumpkin seeds downright irresistible – Worcestershire sauce!
The first time I made these I had my reservations about the Worcester sauce. But, considering the fact that I’m always looking for an excuse to try a new recipe, I thought I’d give it a try.
Now, my family looks forward to me making these all year long… and even though it’s a bit of a pain (I’m not going to lie) sifting through the goop in a few pumpkins to extract the seeds, trust me… it’s well worth it!
Recipe adapted from: allrecipes