Candied Pumpkin Seeds Recipes

CANDIED PUMPKIN SEEDS

Steps:

• Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
• Whisk brown sugar, water, salt, molasses, cumin, cinnamon, ginger, cayenne pepper, and nutmeg together in a medium mixing bowl. Add pumpkin seeds and toss until evenly coated. Transfer to the prepared baking sheet.
• Bake until crispy, stirring halfway through, 35 to 40 minutes. Remove from the oven, stir, then carefully slide or lift the parchment paper off the baking sheet and set on the counter to cool completely. Break up any clumps with your hands and serve.

CANDIED PUMPKIN SEEDS

Steps:

• Preheat oven to 250°. In a small bowl, combine all ingredients. Spread into a greased foil-lined 15x10x1-in. baking pan. , Bake, uncovered, until seeds are well-glazed, 45-50 minutes, stirring occasionally. Cool completely; break into pieces. Store in an airtight container.

CANDIED PUMPKIN SLICES

Steps:

• Cut the pumpkin into wedges about 3 to 4 inches wide. Cut across wedges to form slices about 1/4 inch wide; set aside.
• Combine 2 cups sugar, lemon juice, and zest in a medium bowl. Add pumpkin pieces; stir until well coated. Cover with plastic wrap; refrigerate overnight.
• Transfer mixture to a medium heavy-bottomed saucepan; bring to a simmer over medium heat. Reduce heat to medium-low; cook, stirring occasionally, until pumpkin is translucent and sugar has formed a light-amber-colored caramel, 1 hour 10 minutes to 1 hour 15 minutes.
• Remove pumpkin from caramel with a slotted spoon, and dry on a rack set over a cookie sheet for at least 12 hours, turning the pumpkin pieces once or twice.

CANDIED PUMPKIN RECIPE

Steps:

• Melt the butter in a large skillet over medium-low heat. Cook the pumpkin in the butter until tender, about 20 minutes. Add the sugar and stir until dissolved. Stir in the syrup, ginger, and cinnamon; remove from heat and allow to cool. Transfer to a bowl and cover. Refrigerate at least 2 hours before serving.

ROASTED PUMPKIN SEEDS RECIPE

Steps:

• Gather the ingredients.
• Scoop out the seeds from the pumpkin. Discard the big chunks of stringy pulp. Put the seeds in a colander.
• Rinse the pumpkin seeds under cold running water. Swish them around to remove any pieces of pulp clinging to the seeds. Drain.
• Spread the seeds out onto a kitchen towel to dry. Don't use paper towels to dry the seeds; they will stick.
• Position a rack in the center of the oven and heat to 300 F. Line a rimmed baking sheet with foil.
• Put the seeds on the baking sheet. Sprinkle salt and drizzle with vegetable oil. Toss to coat the seeds thoroughly. Spread in an even layer. Bake the pumpkin seeds, stirring and turning once or twice, until light golden, about 40 to 45 minutes.
• Serve and enjoy!

CANDIED PUMPKIN SEEDS

Steps:

• moisten pumpkin seeds with juice, mix sugar with spices
• stir sugar mixture into seeds well and spread out on a cookie sheet lined with parchment paper.
• bake at 350f for 6 min, stirring once in the middle. cool well on sheet than break up into small clusters.

CANDIED PUMPKIN SEEDS(OR PECANS)

Steps:

• Cook pumpkin seeds in a medium skillet over medium heat, stirring often, about 8-10 minutes or till puffed(don't brown). Watch closely so the don't brown. Move to a bowl.
• Combine sugar, brown sugar, paprika and salt. Set aside.
• Toss pumpkin seeds with orange juice. Stir in sugar mixture, tossing to coat. Spread in a single layer on wax paper lined jelly roll pan(or cookie sheet).
• Bake at 350*F. for 6 minutes, stirring once. Cool in pan on a wire rack 30 minutes. Store in an airtight container up to 2 days.