No Bake Salted Pumpkin Seeds Recipes

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ROASTED PUMPKIN SEEDS



Roasted Pumpkin Seeds image

Here is an easy recipe for roasting fresh pumpkin seeds.

Provided by Rosemary

Categories     Appetizers and Snacks     Nuts and Seeds     Pumpkin Seed Recipes

Yield 6

Number Of Ingredients 3

1 ½ cups raw whole pumpkin seeds
2 teaspoons butter, melted
1 pinch salt

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Nutrition Facts : Calories 83.3 calories, Carbohydrate 8.6 g, Cholesterol 3.6 mg, Fat 4.5 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 12.5 mg

NO-BAKE SALTED PUMPKIN SEEDS



No-Bake Salted Pumpkin Seeds image

Our editor, Jeff Nowak, came up with this fast and easy pumpkin seed recipe! Crunchy, with just right amount of salt, these are perfect for those busy sewing costumes or planning parties.

Provided by Taste of Home

Categories     Snacks

Time 10m

Yield 1 cup.

Number Of Ingredients 2

1 cup fresh pumpkin seeds
1/4 teaspoon salt

Steps:

  • In a small bowl, toss the pumpkin seeds with salt. Spread half of the seeds in a single layer on a microwave-safe plate. Microwave, uncovered, on high for 1 minute; stir. , Microwave 1-2 minutes longer or until seeds are crunchy and lightly browned, stirring after each minute. Repeat with remaining pumpkin seeds. Store in an airtight container.

Nutrition Facts : Calories 71 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 150mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

ROASTED SALTED PUMPKIN SEEDS



Roasted Salted Pumpkin Seeds image

Categories     Roast     Sauté     Quick & Easy     Lunch     Pumpkin     Fall     Spring     Summer     Seed     Gourmet

Number Of Ingredients 3

pumpkin seeds
olive oil
sea salt

Steps:

  • Pan-roast seeds in a hot cast-iron skillet until they puff up (stir constantly so they don't get too dark), then drizzle with a little olive oil and sprinkle with sea salt.

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  • Preheat the oven. Preheat the oven to 250°. Line a large sheet pan with aluminum foil and lightly grease it with butter or oil. (This reduces cleanup later—trust us on this!)
  • Scoop out the seeds. Most of us are pretty familiar with this part from a lifetime of pumpkin carving. Using a sharp, sturdy knife, cut around the top of the pumpkin and remove the “lid.”
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