Sugarspiceroastedpumpkinseeds Recipes

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TOASTED PUMPKIN SEEDS WITH SUGAR AND SPICE



Toasted Pumpkin Seeds with Sugar and Spice image

This is a delicious unique variation of toasted pumpkin seeds. Easy to prepare and hard to mess up. Once you start eating them, you won't be able to stop!

Provided by Jani

Categories     Appetizers and Snacks     Nuts and Seeds     Pumpkin Seed Recipes

Time 1h

Yield 4

Number Of Ingredients 5

1 cup raw pumpkin seeds, rinsed and dried
6 tablespoons white sugar, divided
¼ teaspoon salt
½ teaspoon pumpkin pie spice
1 tablespoon vegetable oil

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.

Nutrition Facts : Calories 290 calories, Carbohydrate 25 g, Fat 19.3 g, Fiber 1.4 g, Protein 8.5 g, SaturatedFat 3.5 g, Sodium 151.7 mg, Sugar 19.1 g

SUGAR & SPICE ROASTED PUMPKIN SEEDS



Sugar & Spice Roasted Pumpkin Seeds image

I found the basis for this recipe on All Recipes.com, posted there by Jani. I liked the idea but felt it needed some changes to fit my family's taste. It's a sweet, pumpkin pie spiced flavor with a hint of salt that we really enjoyed. I'm posting my version here for safe keeping because we all want to make this again next year.

Provided by Tinkerbell

Categories     Lunch/Snacks

Time 1h

Yield 2 cups, 6 serving(s)

Number Of Ingredients 5

2 cups raw pumpkin seeds
5 tablespoons sugar (divided)
1/2 teaspoon sea salt (iodized table salt is fine, I just avoid it due to thyroid disease)
1 teaspoon pumpkin pie spice
3 tablespoons butter

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.

SUGAR & SPICE PUMPKIN SEEDS



Sugar & Spice Pumpkin Seeds image

Great snack and gift for Christmas. You could substitute any kind of nut for the pumpkin seeds, but I think the pumpkin seeds are a little more unusual and intersting.

Provided by P48422

Categories     Lunch/Snacks

Time 35m

Yield 2 1/4 cups

Number Of Ingredients 6

6 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 pinch grated nutmeg
1 large egg white
2 1/4 cups hulled 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.

SAVORY ROASTED PUMPKIN SEEDS



Savory Roasted Pumpkin Seeds image

Addictive, tasty, crunchy pumpkin seeds. My family and friends beg me for these every year. This recipe is for 1 cup of pumpkin seeds but you can double or triple as needed.

Provided by Jennifer Hill

Categories     Appetizers and Snacks     Nuts and Seeds     Pumpkin Seed Recipes

Time 3h10m

Yield 4

Number Of Ingredients 6

1 cup raw pumpkin seeds
1 tablespoon salted butter, melted
½ tablespoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt, or more to taste

Steps:

  • Clean all pulp and guts from pumpkin seeds. Soak in cold water for a minimum of 2 hours, up to overnight.
  • Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper to prevent sticking.
  • Drain pumpkin seeds and mix with butter, Worcestershire, garlic powder, onion powder, and 1/4 teaspoon salt in a bowl. Spread seeds in a single layer on the prepared baking sheet.
  • Bake in the preheated oven until crisp, stirring and flipping halfway through, 1 to 1 1/2 hours. Sprinkle with additional salt to taste as soon as you remove the sheet from the oven.

Nutrition Facts : Calories 100.5 calories, Carbohydrate 9.5 g, Cholesterol 7.6 mg, Fat 6 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 2.4 g, Sodium 189.7 mg, Sugar 0.4 g

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