Roasted Pumpkin Seeds

This recipe came from my friend Candee several years ago. 

It is very simple but makes the absolute best pumpkin seeds on the planet.

The thought of these pumpkin seeds is what gets me through the ordeal of pumpkin carving.

2 cups fresh pumpkin seeds

1 tsp. Worcestershire sauce

3 Tbs. melted butter

1 tsp. salt

Rinse pumpkin seeds until pulp and strings are washed off. Boil seeds in salt water for 10 minutes. Dry seeds on a paper towel.

In medium bowl, combine Worcestershire sauce, melted butter, and salt. Add seeds. Stir until seeds are coated with mixture. Spread on baking sheet.

Bake 1-2 hours at 225F. Stir occasionally and watch for burning. Seeds should be crisp.

Cool completely before storing in a container.