SALTY SWEET ROASTED PUMPKIN SEEDS
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Spread fresh pumpkin seeds on tea towel to dry off. Meanwhile, preheat oven to 325˚F (160˚C). Line a baking sheet with parchment paper. In dish, mix brown sugar, chili powder, paprika, salt, pepper, garlic powder and onion powder. Toss pumpkin seeds with oil to coat, then sprinkle on spice mixture and toss. Spread in a single layer on lined baking sheet. Roast, stirring occasionally, 18 to 20 min., or until golden and crisp. Cool completely. Store in airtight container for up to 1 week. Recipe Options: Substitute 4 tsp (20 mL) taco seasoning for the spice mixture. Substitute any larger squash seeds if pumpkin seeds are not available.
SWEET AND SALTY PEPITAS
Provided by Valerie Bertinelli
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and lightly oil the foil.
- Melt the butter in a saute pan over medium heat. Add the pepitas, toss to coat in the butter and then add the sugar, cinnamon, ginger, allspice, cloves and 1 teaspoon salt. Spread the pepitas on the prepared baking sheet in 1 layer and bake, stirring once or twice, until golden brown all over, 12 to 15 minutes. Let cool completely.
CINNASWEET PUMPKIN SEEDS
These are a sweet twist on the usual roasted pumpkin seeds. Instead of salty and savory, they remind me of honey-roasted peanuts. Everyone who tastes these LOVES them!
Provided by Cathy Carson Goins
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 1h10m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer in a 10x15 inch jelly roll pan.
- Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring. Bake another 15 minutes. Allow to cool before serving. Store leftover seeds in an airtight container.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 14.8 g, Fat 28.6 g, Fiber 1.9 g, Protein 11.4 g, SaturatedFat 5.3 g, Sodium 145 mg, Sugar 6.9 g
SWEET PUMPKIN SEEDS
My husband asked if I could make a sweet pumpkin seed batch from all the pumpkin seeds we got from carving jack-o'-lanterns.
Provided by Denise A.
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 1h
Yield 8
Number Of Ingredients 4
Steps:
- Remove all the pulp and strings from the pumpkin seeds, then wash and thoroughly dry the seeds.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Place the melted butter in a bowl, toss the seeds in the butter to coat, and pour them onto the prepared baking sheet. Sprinkle about 2 tablespoons of sugar and 1 teaspoon cinnamon over the seeds, stir the seeds around to mix the coating, and spread them into a single layer. Bake the seeds in the preheated oven for 5 minutes.
- Remove the seeds from the oven, and sprinkle them with another coating of 2 tablespoons sugar and 1 teaspoon cinnamon, mixing the seeds together and spreading them out as before. Bake 5 more minutes. Repeat the coating and baking step one more time, and bake the seeds for 5 more minutes.
- Sprinkle the seeds with the remaining 2 tablespoons of sugar, mix, and bake the sugar coating onto the seeds, about 10 more minutes. Let the seeds cool on the baking sheet before eating.
Nutrition Facts : Calories 147.3 calories, Carbohydrate 21.8 g, Cholesterol 7.6 mg, Fat 6 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 23.4 mg, Sugar 12.5 g
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