Roasted Pumpkin Seeds

2 Cups pumpkin seeds
1 tsp Worcestershire sauce
2 Tbs butter, melted
1 tsp salt

Rinse pumpkin seeds until pulp and strings are washed off. Boil seeds in salt water for 10 minutes dry seeds on 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 225. Stir occasionally and watch for burning. Seeds should be crisp. Makes 2 cups (obviously!).