2 Cups Pumpkin Seeds, rinsed & drained – Produce

2 Tbsp Organic Valley Butter, melted – Aisle 1

1 Tsp Salt – Bulk Aisle 5

1 Tbsp Annie’s Worcestershire Sauce – Aisle 3

1 Tbsp Brown Sugar – Bulk Aisle 5

2 Drops Screamin’ Mimi’s Hot Pepper Sauce – Aisle 3

Preheat oven to 300 degrees F. Line a baking pan with aluminum foil. Stir together the pumpkin seeds and butter in a bowl. Add the salt, Worcestershire sauce, brown sugar, and hot pepper sauce; stir. Spread the seeds in a single layer on the baking pan. Bake in preheated oven until crispy; about 45 minutes.