Pumpkin Seeds with Brown Butter and Sage

McKay and I carved a pumpkin for Halloween and saved the seeds to bake them. I searched for a yummy sounding recipe and this is what I found. It was on this website, along with 8 other yummy sounding recipes Sounds delicious, but when I cooked them you couldn't taste the lemon and sage flavors. So I think next time I'll put more of both of those in. Here's the recipe how I found it:

Brown Butter and Sage Pumpkin Seeds

2 cups pumpkin seeds

3 tbs butter

2 tbs sage

1 tbs lemon juice

Make sure the seeds are nice and dry. I dried mine in the oven for about an hour at 200°, stirring every 15 minutes or so. 

Next the butter. I'd never made "brown" butter before so I looked it up. Its supposed to add more flavor and be tasty. So you put the butter in a skillet and wait for it to melt. Then you wait even longer for it to have a brown tint. The way the recipe describes it is "golden brown and nutty". It certainly smelled very buttery.
(This is not brown enough)

(You can't quite tell, but this is nice and brown)

After the butter is brown, add the sage and the lemon juice and stir real well. 

Then toss the butter mixture with the seeds in a large bowl.

Spread the seeds out evenly on a cookie sheet and bake in the oven for 20-25 minutes at 325°.

****Theses are the changes I would make. I'd probably add 3 tbs of sage and 2 tbs of lemon juice. I would also probably cook them at 300° or even 275°. My seeds came out a little too done, so I would also only cook them for 10-15 minutes at the max. Our oven is a little too ambitious and sometimes heats up way too much. So the original recipe might work great for you. Play around with the temperature and cooking time until you find what works for you.****