1 1/2 to 2 cups of raw pumpkin seeds, strings/flesh removed and rinsed well
4 cups water (for soaking)
1 Tbsp salt (for soaking)
4 Tbsp melted coconut oil OR vegan butter stick (I have used Country Crock Plant Butter)
1/8 tsp gluten-free Worcestershire Sauce (at this time, Lea & Perrins brand is GF, but it is not vegan)
1/4 tsp seasoned salt
1/4 tsp garlic powder
1/8 tsp salt
Soaking
(If you skip this section, your seeds will not be crisp & crunchy, but you can skip this section and jump to the "Drying" section and proceed from there.)
Mix 1 Tbsp salt into 4 cups water and soak the clean, rinsed pumpkin seeds in it for 24 hours. Then drain the water off.
Drying
Spread the seeds out in an even single layer (avoid clumps of seeds as much as possible) on 1 large baking sheet and let them dry 8 hours or overnight.
Seasoning & Baking
- Preheat oven to 300 degrees F.
- Combine the melted vegan butter stick OR coconut oil with the Worcestershire sauce, seasoning salt, garlic powder, and salt. Mix well.
- Stir this season mixture with your seeds until they are all evenly coated.
- Spread the seeds out on a large baking sheet (with an short edge if possible so seeds don't fall off when stirring.)
- Bake the seeds, stirring every 10-15 minutes, for approximately an hour. Since ovens vary, this may not be exact for everyone. Mine took exactly 4 (15 minute) baking sessions, and I had two pans going at once. Sometimes I've had them done in 40 minutes when doing a single pan.
- Remove the seeds from the oven when they are golden and when a cooled seed is crisp, but be careful not to let any burn.