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It’s almost Halloween! I have to admit I actually hate Halloween, the dressing up part that is. I always have, even as a little kid. It just wasn’t for me. However, I love decorating for Halloween. I know it makes no sense, so just go with it. I also love making pumpkin seeds. It’s my mom’s recipe and one I will treasure forever!
I’m sure you all have those recipes from your mom that you love. What I love about my mom’s recipes is the way she writes them down. Because the ingredient list if very loose and she uses phrases like “around 20 minutes”. The first couple of times I followed one of her recipes I had no idea what she was talking about. After a couple tries I finally caught on and completely understand all of her recipes now.
Side story… my mom makes an amazing cheese ball at Christmas and I finally asked for the recipe (I’ll share it around Christmas with your guys). It called for 2 tablespoons of sea salt, so I made it with that. Well the cheese ball came out horrible, I called my mom to see what happened. We went through the whole recipe and at the end she said seasoned salt. And I was like that’s not on the recipe and she was like yes it is. I said mom it says sea salt…and she laughed and said sea salt wasn’t a thing back in the day and sea salt was short-hand for seasoned salt. Oh boy did we laugh at that one!
Now back to the Pumpkin Seeds Recipe….
Pumpkin Seeds Tradition
When we were little at Halloween we would carve pumpkins at the kitchen table and my mom would pull out all the seeds and start making her world famous pumpkins seeds. After we finished carving the pumpkins we would line them up on the counter, place candles inside and watch them glow while eating my mom’s famous pumpkin seeds. It was one of my most favorite nights of the year.
We eventually stopped carving pumpkins and just started making the seeds instead. And as an adult I still make the seeds every year. Some years I get two pumpkins just to have more seeds, as the recipe is that good!
So without further ado here is the recipe.
Ingredients
- Pumpkins seeds with the fibers removed
- ½ stick of butter (I tend to use a whole stick)
- ½ tsp of Worcestershire sauce
- Seasoned Salt (to taste)
- Parmesan Cheese (to taste)
Directions
- Preheat oven to 350 degrees.
- Pulls the seeds out of the pumpkin and clean off all the fibers.
- Pat the seeds dry with paper towels. You may need to do this a couple of times to dry the seeds completely.
- Then set the seeds aside when done.
- Melt butter in saucepan, add in Worcestershire sauce and seasoned salt, stir well.
- Combine the pumpkin seeds with the butter mixture, make sure all the seed are moist.
- Spread the seeds on a cookie sheet in a single layer
- Sprinkle parmesan cheese on the seeds, use as little or much as you want (I like a ton of it)
- Now bake on the middle rack for 15-30 minutes or until brown, stir once or twice during to flip the seeds over
- Remove from oven, sprinkle more parmesan cheese and let cool
- Eat and enjoy!
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