Baked Pumpkin Seeds Food

PUMPKIN SEEDS

Steps:

• Seed the pumpkin: Preheat the oven to 300 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
• Clean the seeds: Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don't blot with paper towels; the seeds will stick.
• Dry them: Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
• Add spices: Toss the seeds with olive oil, salt and your choice of spices (see below). Return to the oven and bake until crisp and golden, about 20 more minutes.
• Sweet Toss with cinnamon and sugar (do not use salt in step 4).
• Indian Toss with garam masala; mix with currants after roasting.
• Spanish Toss with smoked paprika; mix with slivered almonds after roasting.
• Italian Toss with grated parmesan and dried oregano.
• Barbecue Toss with brown sugar, chipotle chile powder and ground cumin.

BAKED PUMPKIN SEEDS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix pumpkin seeds, oil, and ranch dressing mix together in a bowl until seeds are evenly coated; spread onto a baking sheet.
• Bake in the preheated oven until seeds are lightly browned, about 10 minutes.

ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F.
• While it's OK to leave some strings and pulp on your seeds (it adds flavor) clean off any major chunks.
• Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice.
• Spread pumpkin seeds in a single layer on baking sheet.
• Bake for about 45 minutes, stirring occasionally, until golden brown.

ROASTED PUMPKIN SEEDS

Steps:

• Preheat the oven to 300 degrees F.
• Scoop out the pumpkin's seeds and pulp with a spoon and put into a colander. Rinse away all the stringy stuff. Give the seeds a separate rinse to make sure they're clean.
• Spread the seeds out on a rimmed baking sheet and roast until dried out, 30 to 45 minutes. Toss with enough oil to nicely coat (this will depend on how many seeds you harvested), season with salt and sprinkle with the za'atar spice. Return the seeds to the oven and continue to roast until crunchy and golden, 20 to 30 minutes more.

PIZZA PUMPKIN SEEDS

Steps:

• Preheat the oven to 300 degrees F. Coat a parchment-lined baking sheet with 1/4 cup of the olive oil.
• Cut a 10-inch circle in the top of the pumpkin and remove the top. Scrape out the pulp and seeds with a large spoon and remove to a bowl. Separate the seeds from the stringy pulp, then rinse the seeds in a colander under cold water. Shake the seeds dry; don't blot them with paper towels--they will stick.
• Spread the seeds in a single layer on the prepared baking sheet and bake until beginning to dry out, about 30 minutes.
• Meanwhile, whisk together the tomato paste, oregano, granulated garlic, red pepper flakes, remaining 1/4 cup olive oil and some salt and pepper in a medium bowl. Add the baked pumpkin seeds and toss until evenly coated. Spread the seeds back on the original baking sheet and continue to bake until the seeds are golden brown, another 20 minutes.
• Sprinkle the seeds with the Parmesan and continue to bake until the cheese starts to turn a light golden brown, about 5 minutes more. Cool before serving.

CARAMELIZED PUMPKIN SEEDS

Steps:

• Lightly coat baking sheet with cooking spray and set aside.
• In a large skillet, slowly melt the caramel sauce and sugar. When melted stir in cinnamon extract and cayenne. Continue cooking until mixture reaches a temperature of 310 degrees F. Stir in pumpkin seeds until completely coated. Spread caramelized seeds onto the baking sheet and sprinkle with crushed almonds. Separate seeds with wooden spoon until cooled.
• Cook's Notes:
• Melted sugar is very hot. Please use extreme caution when handling and pouring. Pumpkin seeds may be purchased already roasted. If using the seeds from a jack-o-lantern, rinse and clean seeds. Place on a baking sheet, lightly coated with cooking spray, in a preheated 250 degree F oven. Roast seeds for about 1 hour stirring every 15 minutes. The actual seed of the pumpkin is inside the hull. The hull is edible.

ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

GARLIC PUMPKIN SEEDS

Steps:

• In a small bowl, combine the oil, celery salt, garlic powder and seasoned salt. Add pumpkin seeds; toss to coat. Spread a quarter of the seeds in a single layer on a microwave-safe plate. Microwave, uncovered, on high for 1 minute; stir., Microwave 2-3 minutes longer or until seeds are crunchy and lightly browned, stirring after each minute. Repeat with remaining pumpkin seeds. Serve warm, or cool before storing in an airtight container.

PUMPKIN SEEDS

Steps:

• Wash your pumpkin seeds (get all of the pumpkin off them).
• Boil 1 quart of water.
• After water has boiled, place the clean seeds and 1/8 cup of salt into water for 10 minutes- stir the whole time.
• Melt 2 Tbs of butter.
• Drain the seeds and mix them with the butter (add some salt if you want).
• Place the seeds on a 2 layer tin foiled pan and place in oven at 350 F for 30 minutes.
• Do not refrigerate seeds- put them in a sealed bowl and leave them on the kitchen table.

CAJUN SPICED ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Toss pumpkin seeds with paprika, Cajun seasoning, and salt until coated. Mix Worcestershire sauce with melted butter in a small bowl, pour over seeds, and stir to to combine. Spread seeds onto a baking sheet in a single layer.
• Roast seeds in the preheated oven until browned and crunchy, 45 minutes to 1 hour; stir and turn seeds several times during roasting.

ROASTED PUMPKIN SEEDS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Wash the seeds thoroughly and remove any stringy bits of pumpkin flesh. Dry well using kitchen paper.
• Put the seeds on a baking tray and toss with the olive oil. Roast for 10 mins. Serve with a little seasoning for a snack, if you like, or use as a garnish for salads or soups.

ROASTED PUMPKIN SEED RECIPE

Steps:

• Rinse seeds; discard any stringy membranes. Spread seeds into single layer on baking sheet. Let stand 3 hours or until dried.
• Heat oven to 350°F. Spray seeds generously with cooking spray; sprinkle with salt.
• Bake 8 to 10 min. or until lightly browned, stirring after 5 min.

ROASTED PUMPKIN SEEDS

Steps:

• Separate fresh seeds from all the yuck inside your pumpkin and rinse them very well, removing any pieces of pumpkin goo.
• In a bowl,cover with cold water and add the salt,let sit overnight.
• Drain water and let seeds dry for an hour then preheat oven to 350 degrees.
• Place seeds on a cookie sheet in one layer and pour the oil over them, mixing well.
• Roast for 25-30 minutes until golden.
• When cooked, remove from oven and shake some more salt to taste.

BEST EVER ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 250 degrees.
• Thoroughly rinse seeds and pick out stray bits of pumpkin.
• Pour seeds on a cookie sheet, preferably one with sides.
• Combine Worcestershire sauce and melted butter.
• Pour Worcestershire sauce/butter combination over seeds and stir to distribute evenly.
• Evenly sprinkle salt over seeds.
• Bake for two hours, stirring every half hour.
• Let cool and enjoy!
• Store in airtight container.