Easiest Way to Cook Perfect Roasted Pumpkin Seeds

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Before you jump to Roasted Pumpkin Seeds recipe, you may want to read this short interesting healthy tips about Wholesome Power Snacks.

Healthy eating encourages a feeling of well being. When we eat more healthy snacks and a smaller amount of the unhealthy ones we usually feel much better. Eating fresh vegetables helps you feel a lot better than eating a portion of pizza. This can be a problem, however, in terms of eating between goodies. Finding snacks that will help us feel better and enhance our stamina often involves lots of shopping and painstaking reading of labels. Here are a handful of healthy snacks that can be used when you need a quick pick me up.

Whole grain meals are an excellent choice for a fast wholesome snack. A piece of whole wheat toast, for example is a great snack in the morning. Chips and crackers created from whole grains can be excellent for quick treats to eat on the go. Make the change from refined products including white bread to the healthier whole grain choices.

You don't have to look far to locate a wide range of healthy snacks that can be easily prepared. When you make the determination to be healthy, it's easy to find just what you need to be successful at it.

We hope you got benefit from reading it, now let's go back to roasted pumpkin seeds recipe. You can cook roasted pumpkin seeds using 6 ingredients and 5 steps. Here is how you do that.

The ingredients needed to prepare Roasted Pumpkin Seeds:

1. Use of pumpkin seeds (whatever comes out of the pumpkins you empty).
2. Prepare of unsalted butter - melted (about 1 tbs per cup of seeds).
3. Get of worcestershire sauce (about 2 tsp per cup of seeds).
4. Use of garlic powder (about 1/2 tsp per cup of seeds).
5. Use of onion powder (about 1/4 tsp per cup of seeds).
6. Prepare of seasoned salt - such as Lawry's (just a pinch per cup of seeds).

Instructions to make Roasted Pumpkin Seeds:

1. When scooping out your pumpkins for carving reserve the seeds in a large bowl making sure there is as little "other guts" (pulp/fibers) from inside the pumpkins as possible in the seeds, a little left behind is ok just no large globs. Do not rinse the seeds. Being wet with the gooey residue will help the butter and seasoning stick and also add additional flavor..
2. When you're done carving roast your seeds! Preheat oven to 300°F. Lightly coat a baking sheet with nonstick spray..
3. Add all other ingredients in the bowl of seeds to personal taste, using the quantities listed as guidelines. Stir to thoroughly coat seeds. NOTE: I usually end up with 2 - 3 cups of seeds out of what we carve..
4. Spread pumpkin seeds out in an even layer on prepared baking sheet, place in preheated oven for 40 minutes or until coating is dry and darkened slightly, stirring every 10 minutes. NOTE: I usually taste one at 40 minutes to gage texture (let it cool first!). If there's a decent crunch they're ready. If not, go for 10 minutes more..
5. Let cool on baking sheet (they crisp up more as they cool). When completely cool store in an air tight container. Enjoy munching till they're gone!.

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