Toasted Pumpkin Seeds #2

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Step up your veggie dip game. Instead of using a conventional serving bowl, use a hollowed-out red cabbage. Not only does it add a colorful and eye candy element to your table, but it also serves as a practical and edible vessel for your favorite dip.

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Cora H. | October 15th, 2023

Recipe of Canada

Ingredients:

Qty	Unit	Ingredient
2	cups	Pumpkin Seeds	Pumpkin Seeds Pumpkin seeds - pronounced 'PUMP-kin seeds', also known as pepitas, are the edible seeds of a pumpkin or certain other varieties of squash. They are flat, oval-shaped, and typically light green in color when Read more...
1/2	teaspoon	Worcestershire Sauce	Worcestershire Sauce Worcestershire sauce - pronounced 'WUSS-ter-sheer' sauce is a fermented condiment. It's made from a complex mixture of ingredients, including vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, and various spices. It's known for Read more...
1 1/2	tablespoons	Butter » or margarine, melted	Butter Butter is a creamy, fatty spread made from churned milk or cream. It's used in cooking and baking to add flavor, moisture, and richness to dishes. Butter is the parent of many delicious Read more...
1 1/4	teaspoons	Salt	Salt Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning. Above and beyond its basic uses, table Read more...

Prep Time	Process Time	Overall Time
30 Minutes	2 Hours	2 hours 30 minutes

Directions:

Preheat oven to 250°F / 130°C / Gas Mark 1/2

1. Do not wash pumpkin seeds, simply wipe off the excess fibers.

2. In a bowl combine pumpkin seeds, worcestershire sauce, melted butter and salt.

3. Mix well to coat all of the seeds.

4. Turn out onto an oven proof cookie sheet.

5. Bake in a 'slow' preheated 250°F oven for approximately 2 hours, stirring occasionally, until seeds are crisp, dry and golden.

6. Store in a container with an air tight lid.

7. Be sure to label and date your container.

Submitted by Cora H. | October 15th, 2023 See all of Cora H.'s Recipes.

this Recipe

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Tested and True

@Cora H. \| October 15th, 2023
These will keep at room temperature for up to 2 weeks, in the refrigerator for about 3 to 4 weeks and frozen for up to 6 months. I gave it a 5

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