A tasty twist on roasted pumpkin seeds. Serve for Thanksgiving or for a cocktail party at any time of year
3 Tbsp butter 4 cups hulled raw pumpkin seeds (pepitas) 1/2 cup soy sauce 2 tsp Worcestershire sauce 1/4 tsp garlic salt 1/4 tsp salt 10 drops hot pepper sauce
In a large fry pan, melt butter. Add pumpkin seeds, soy sauce, chili powder, Worcestershire sauce, garlic salt, salt and hot pepper sauce and mix well. Cook, stirring over medium heat until seeds are thoroughly coated.
Spread pumpkin seeds on ungreased baking sheet. Bake in preheated 325 degree F oven for 20 minutes, stirring occasionally. Watch carefully so seeds don’t pop.
Let cool on paper towels and store in airtight containers.