Roasted Pumpkin Seeds

by Susan Arruda

Roasted Pumpkin Seeds

YIELD: 4 Servings

INGREDIENTS

1 cup pumpkin seeds, rinsed and patted dry
1 tbsp. Non-hydrogenated margarine or butter
1 tsp. Worcestershire sauce
1 tsp. Hot or sweet pimento paste/sauce (found in the Portuguese ethnic section of some grocery stores).
1/8 tsp. onion powder
A dash of garlic powder
1/4 – 1/2 tsp. sea salt or to taste

PREPARATION

Pre-heat oven to 275 degrees Fahrenheit.

Add the softened margarine or butter and stir well to combine and coat seeds.
Add all remaining ingredients and stir well to coat.
Spread seeds evenly on a baking pan lined with foil.
Bake for approx. 20-25 mins. or until dry and golden.
Cool to room temperature and serve.

To store once cooled, place in an airtight container to prevent humidity and moisture from setting in. The drier you keep the seeds, the longer they last.