Sugar And Spice Seeds Food

ROASTED SPICE PEPITAS

Steps:

• Preheat oven to 350 degrees. Spray a 15x10x1 inch baking sheet with refined coconut oil spray.
• Beat egg white with whisk until frothy in a medium mixing bowl. Add THM Gentle Sweet, cinnamon and salt and whisk until blended. Mix in the pumpkin kernels (Pepitas). Stir until all are coated.
• Spread Pepitas in a single layer on baking sheet.
• Bake until pepitas are golden brown and dry, stirring occasionally. 15-20 minutes. Remove from oven. Separate pepitas with a fork while still warn. Cool completely and store in a tightly sealed glass container.

PUMPKIN SPICED AND SUGARED PUMPKIN SEEDS

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• Toss the pumpkin seeds in a large bowl with the melted butter and maple syrup until well coated. In a separate small bowl, stir together the brown sugar, pumpkin pie spice, salt and paprika. Sprinkle the mixture over the pumpkin seeds and toss to coat evenly. Spread the seeds in a single layer on the prepared baking sheet.
• Bake, stirring the seeds halfway through and rotating the baking sheet, until golden brown, about 20 minutes. Serve warm or at room temperature.

SUGAR AND SPICE SEEDS

Steps:

• Clean pumpkin seeds: Rinse under cold water and remove all the pulpy strings. (This is best done before the pulp dries.) Dry seeds thoroughly.
• Roast pumpkin seeds: Heat oven to 350°F. Line a baking sheet with nonstick foil. Toss seeds with melted unsalted butter, sugar, pumpkin-pie spice, and kosher salt. Place on prepared baking sheet and roast 15 to 20 minutes, or until browned.

TOASTED PUMPKIN SEEDS WITH SUGAR AND SPICE

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.
• In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.

BROWN SUGAR PUMPKIN SPICE PUMPKIN SEEDS

Steps:

• Preheat the oven to 300 degrees F.
• Place the pumpkin seeds in a colander and rinse away all the pulp and stringy stuff.
• Spread the seeds out on a rimmed baking sheet and roast until dried out, 30 to 45 minutes.
• Toss the pumpkin seeds with the sugar, butter, pumpkin pie spice and salt in a medium bowl until evenly coated.
• Return the seeds to the baking sheet, spread them out and roast until dry, about 35 minutes.
• Let cool, then break up into pieces before serving.

SUGAR AND SPICE PEPITAS

Steps:

• Preheat oven to 350°F and spray baking sheet with nonstick spray (or line with parchment paper or nonstick foil).
• Mix all ingredients and spread in single layer on baking sheet.
• Bake until pepitas are golden and dry, stirring occasionally, about 15 minutes (I baked for around 20 minutes, stirring about every 5).
• Remove from oven and separate pepitas with fork while still warm; cool completely.

SUGAR & SPICE PUMPKIN SEEDS

Steps:

• Preheat the oven to 350 degrees F.
• Combine the sugar and spices in a small bowl.
• Whisk the egg white until frothy.
• Stir in the pumpkin seeds and then the spice mixture.
• Mix until all the seeds are coated.
• Spread onto a parchment lined baking sheet in a single layer and bake for about 15 minutes, then stir.
• Contine to bake the seeds until they are dry, about 10- 15 more minutes.
• These will store well for about a week at room temperature.

SUGAR & SPICE ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 250 degrees F.
• On foil lined cookie sheet (I fold up all four sides of foil to form a lip so they don't slide off), spread out seeds in a single layer.
• Toast in oven for 45-50 minutes, stirring several times until seeds are dry & starting to brown.
• When seeds are toasted, melt butter in a large skillet over med-high heat.
• Add seeds & 2 Tablespoons of the sugar. Stir until sugar is melted. About 1 minute.
• In medium sized mixing bowl, stir together the remaining 3 Tablespoons of sugar with the salt & pumpkin pie spice.
• Add pumpkin seeds from skillet to mixing bowl & stir until coated.