Crispy Crunchy Pumpkin Seeds Food

CRISPY, CRUNCHY PUMPKIN SEEDS

Crispy, Crunchy Pumpkin Seeds image

I made this recipe up the other day when baking my pie pumpkin up, and it's fantastic. The seeds have the perfect crunch, and are full of flavor. A yummy, easy snack. Definitely double and triple this recipe and enjoy with a group! Delicious.

Provided by Leanna the Squirrel

Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes

Time 2h55m

Yield 8

Number Of Ingredients 5

Ingredients

2 cups raw pumpkin seeds
2 tablespoons unsalted butter, melted
1 tablespoon garlic salt
1 teaspoon onion salt
¼ teaspoon paprika, or more to taste

Steps:

Separate seeds from pulp and rinse under warm water. Pick out remaining pulp. Shake off excess water, place on a towel, and roll up. Let dry in a warm location for 2 to 3 hours.
Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone mat or foil.
Mix dry pumpkin seeds and melted butter together in a bowl. Sprinkle on garlic salt, onion salt, and paprika. Spread on the prepared baking sheet.
Bake in the preheated oven until golden and crisp, stirring halfway through, about 45 minutes. Let cool and store in an airtight container, but they taste amazing warm, too.

Nutrition Facts : Calories 98.4 calories, Carbohydrate 8.9 g, Cholesterol 7.6 mg, Fat 6 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 2.4 g, Sodium 909.4 mg

PERFECT CRISPY TOASTED PUMPKIN SEEDS

Perfect Crispy Toasted Pumpkin Seeds image

If pumpkin seeds are properly toasted they are wonderfully crunchy to eat, boiling the seeds in the stated amounts of water will create the best crunchy pumpkin seeds --- you will use 2 cups water to every 1/2 cup seeds and about 2 teaspoons of salt to every 2 cups water --- yield is only estimated it will depend on how much seeds you get from one medium pumpkin.

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time 40m

Yield 3 cups seeds

Number Of Ingredients 4

Ingredients

1 medium pumpkin
water
salt
1 tablespoon olive oil

Steps:

Set oven to 400 degrees.
Set oven rack to middle position.
Cut open the pumpkin.
Use a strong metal spoon to scoop out the insides of the pumpkin.
Separate the seeds from the stringy core.
Rinse the seeds under cold water.
In a small saucepan add in the seeds to the water and salt (the amount of water and salt you will need is listed in the heading) bring to a boil and let simmer for 10 minutes (set timer to for this, and start timer when water is at a full boil).
Remove from heat and drain well.
Place on a paper towel and pat the seeds fairly dry (they do not have to be completely dry!).
Brush about 1 tablespoon olive oil in the bottom of a cookie/baking sheet.
Spread out the seeds onto the cookie/baking sheet in one layer.
Bake for about 20 minutes or until the seeds begin to brown.
When the seeds are browned to your liking then remove from oven and let the pan cool on a rack.
Sprinkle with salt if desired.
Either crack open to remove the inner seed or eat whole.

Nutrition Facts : Calories 39.8, Fat 4.5, SaturatedFat 0.6, Sodium 0.1

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