Spiced Pumpkin Seeds Recipes

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.

SPICED PUMPKIN SEEDS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
• Bake for 1 hour, stirring occasionally.

SPICED PUMPKIN SEEDS

Steps:

• Preheat oven to 350 degrees. Remove seeds from pumpkin. Discard membranes and spread seeds on baking sheet. Bake for 20 minutes.
• Remove from oven. Toss seeds with olive oil, and salt and pepper to taste, plus cinnamon, cumin, cayenne, and honey.
• Return to oven and roast coated seeds until golden, about 15 minutes. Scrape from pan and stir seeds as they cool to prevent sticking.

SPICY ROASTED PUMPKIN SEEDS

Steps:

• Preheat your oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
• In a medium bowl, using a large spoon or your clean hands, mix the cleaned and dried pumpkin seeds, the oil, and the seasonings.
• Spread the pumpkin seeds in a single layer on the prepared baking sheet. Roast until golden, stirring the seeds halfway through, 15-20 minutes. Start checking after 15 minutes and watch out to make sure they don't burn - they progress from pale to brown very fast.
• Serve immediately - they are wonderful when warm!

SPICY PUMPKIN SEEDS

Steps:

• In a small bowl, toss pumpkin seeds with oil, Worcestershire sauce and hot pepper sauce. Combine the salt, paprika, cumin and cayenne; sprinkle over seeds and toss to coat. , Line a 15x10x1-in. baking pan with foil; grease the foil. Spread pumpkin seeds in pan. Bake, uncovered, at 250° until lightly browned and dry, 45-50 minutes, stirring occasionally. Cool completely. Store in an airtight 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.

SPICED PUMPKIN SEEDS

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
• In a small bowl, combine the sugar, cinnamon, allspice, cumin and cayenne. In a large bowl, beat the egg white until frothy. Stir in the pumpkin seeds, then add the sugar mixture and toss until the seeds are completely coated.
• Spread the seeds out on the prepared baking sheet. Bake until crispy, 20 to 25 minutes. Let cool completely. Store in an airtight container.