Sweet Pumpkin Seeds Food

SWEET PUMPKIN SEEDS

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.

SWEET AND SPICY PUMPKIN SEEDS

Steps:

• Preheat oven to 250°F.
• Remove and wash seeds from pumpkin.
• Spread seed on cookie sheet bake for 1 hour stirring occasionally, about one hour.
• Combine in bowl 3 tablespoons sugar, salt, cumin, cinnamon, ginger, cayenne.
• Heat peanut oil in large skillet over high heat.
• Add pumpkin seeds and remaining 2 tablespoons sugar.
• Cook until sugar melts and seeds caramelize (about 45 seconds).
• Transfer to bowl with spices and coat well.
• Let cool.
• Store for up to 1 week in airtight container.

SWEET AND SPICY PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking pan with aluminum foil.
• Stir together the pumpkin seeds and butter in a bowl. Add the salt, Worcestershire sauce, brown sugar, and hot pepper sauce; stir. Spread the seeds in a single layer on the baking pan.
• Bake in preheated oven until crispy, about 45 minutes.

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.

CINNAMON SUGAR PUMPKIN SEEDS

Steps:

• Heat oven to 325°F.
• In small bowl, mix all ingredients. Spread on ungreased cookie sheet in single layer.
• Bake about 20 minutes, stirring once or twice, until seeds begin to brown. Cool.

SWEET AND SPICY PUMPKIN SEEDS

Steps:

• Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds, and reserve the flesh for another use (see Pumpkin Pie). Pumpkin should yield 1 cup seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.
• In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.

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.