Sugar Spice Roasted Pumpkin Seeds Food

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 ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Spread pumpkin seeds in a single layer on the baking sheet and toast in the preheated oven for 45 minutes, stirring occasionally, until they are dry and toasted.
• In a large bowl, stir together 2 Tbsp granulated sugar, salt and pumpkin pie spice. Set aside.
• Heat the oil in a skillet over medium-high heat. All the toasted pumpkin seeds and sprinkle with the remaining 4 Tbsp of granulated sugar. Stir with a wooden spoon until the sugar melts, about 1 minute.
• Pour seeds into the bowl with the spiced sugar mixture and stir until coated. Allow to cool before serving. These seeds can be stored in an airtight container at room temperature.

SUGAR + SPICE ROASTED PUMPKIN SEEDS

Steps:

• Heat oven to 300 degrees.
• Melt butter in microwave until smooth. Stir in the sugar, salt and spices.
• In a bowl, pour the butter and spice mixture over the pumpkin seeds. Toss to coat well.
• Spread the buttered pumpkin seeds in an even layer on a baking sheet. Bake for 45 minutes, stirring every 5 - 10 minutes to ensure even roasting.
• Sprinkle with additional sugar and salt while warm if desired.

SUGAR 'N SPICE PUMPKIN SEEDS RECIPE

Steps:

• Dissolve salt in boiling water. Add the seeds and boil for 10 minutes. Drain and place on a non-fuzzy kitchen towel to dry for 2 hours.
• Towards the end of the drying period, turn the oven on to 250°F, and then mix all the sauce ingredients together in a medium bowl. Add the seeds and mix again until all seeds are covered.
• Place seeds on an ungreased cookie sheet and spread evenly. Place in oven for ~2 hours. Flip seeds about every 20 minutes to prevent from burning and to cook evenly. Depending on how dry the seeds were, start checking at the hour mark. Seeds will be done when they're toasty brown, lighter in weight, have a crunchy exterior, and a middle chewy interior. In this specific case, the sugar may prevent the outside from being crunchy until it's cool to the touch.

SUGAR'N'SPICE PUMPKIN SEEDS

Steps:

• 1. Preheat oven to 300 degrees F. Wash and dry 2 cups of pumpkin seeds. Line a baking sheet with parchment paper and place seeds in a single layer. Spray with cooking spray and sprinkle with coarse sea salt to taste. Place baking sheet in the preheated oven for 25 minutes.
• 2. While seeds are baking, in a large bowl combine 3T sugar, 1/3 t ground allspice, 1/3 t cinnamon, 1/3 t cayenne pepper, 1/3 t cumin. Mix well and set aside.
• 3. When seeds have finished toasting in the oven, place 3 T of butter on low heat in a pan. Add 1T brown sugar, firmly packed and 1 T white sugar. Mix well and add the seeds to carmelize them. This should take about 3-5 minutes.
• 4. Add carmelized seeds to the spice mixture and coat thoroughly. Place the coated seeds back on the baking sheet in a single layer and allow them to air dry for 24 hours before storing. This will prevent them from turning soggy. Enjoy!

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.

ROASTED PUMPKIN SPICE PUMPKIN SEEDS

Steps:

• Preheat oven to 280 degrees F.
• Bring a small pot of heavily salted water to a boil.
• Scoop the seeds out of your pumpkin and remove as much stringy pumpkin insides as possible.
• Add seeds to the boiling water and boil for 10 minutes.
• Drain seeds well and let them dry.
• Toss seeds in the spices, sugar and oil.
• Spread evenly onto a parchment-lined baking sheet.
• Bake for one hour, flipping the seeds every 10-15 minutes.
• Remove seeds from the oven and let cool.
• Toss with salt if desired.

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 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.

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.

SUGARED PUMPKIN SEEDS

Steps:

• Preheat oven to 275 F.
• Rinse the pumpkin seeds and place in a bowl. Mix in white sugar and pumpkin spice.
• Spread coated pumpkin seeds on a cookie sheet.
• Bake for 35-40 minutes or until dry, stirring every 15 minutes.