ROASTED CINNAMON SPICE PUMPKIN SEEDS
So fun to make with the kids! These sweet treats were a big hit with my kids and husband.
Provided by Suzie Lopez O'Connor
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Combine water, pumpkin seeds, and salt together in a pot; bring to a boil, reduce heat to low, and simmer until seeds are tender, about 10 minutes. Strain seeds, discarding water, and lightly pat seeds dry with a towel.
- Preheat oven to 325 degrees F (165 degrees C). Lightly oil a baking sheet with olive oil.
- Spread pumpkin seeds out in a single layer on the prepared baking sheet. Sprinkle sugar, cinnamon, and ginger evenly over seeds.
- Bake in the preheated oven, stirring every ten minutes, until seeds are fragrant and roasted, about 40 minutes.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 9.9 g, Fat 17 g, Fiber 1.7 g, Protein 8.5 g, SaturatedFat 3.2 g, Sodium 598.4 mg, Sugar 3.5 g
CINNAMON SUGAR PUMPKIN SEEDS
If you've never made your own pumpkin seeds before, you're in for a treat. This version includes a sprinkling of cinnamon for a sweet touch of autumn flavor. Baked, not fried, they're a fun snack and a great way to make good use of pumpkin-carving leftovers.
Provided by By Deborah Harroun
Categories Snack
Time 25m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 190, Carbohydrate 20 g, Cholesterol 15 mg, Fat 2, Fiber 5 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 7 g, TransFat 0 g
BROWN SUGAR PUMPKIN SPICE PUMPKIN SEEDS
We double up the pumpkin flavor by using everyone's favorite seasonal spice blend. A touch of brown sugar makes them into a sweet treat.
Provided by Food Network Kitchen
Time 1h35m
Yield 2 cups seeds
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees F.
- Place the pumpkin seeds in a colander and rinse away all the pulp and stringy stuff.
- Spread the seeds out on a rimmed baking sheet and roast until dried out, 30 to 45 minutes.
- Toss the pumpkin seeds with the sugar, butter, pumpkin pie spice and salt in a medium bowl until evenly coated.
- Return the seeds to the baking sheet, spread them out and roast until dry, about 35 minutes.
- Let cool, then break up into pieces before serving.
SWEET PUMPKIN SEEDS
My husband asked if I could make a sweet pumpkin seed batch from all the pumpkin seeds we got from carving jack-o'-lanterns.
Provided by Denise A.
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 1h
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 147.3 calories, Carbohydrate 21.8 g, Cholesterol 7.6 mg, Fat 6 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 23.4 mg, Sugar 12.5 g
TOASTED PUMPKIN SEEDS WITH SUGAR AND SPICE
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
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
SWEET AND SPICY PUMPKIN SEEDS
Our family's favorite is this unusually tasty way to use those pumpkins seeds from your Halloween jack-o'-lanterns.
Provided by lotus petal
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 55m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 220.2 calories, Carbohydrate 8.2 g, Cholesterol 7.6 mg, Fat 18.7 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 4.8 g, Sodium 340.1 mg, Sugar 2.2 g
SWEET VANILLA CINNAMON PUMPKIN SEEDS
A great way to make your pumpkin seeds into a sweet and healthy treat. They smell so good and taste even better!
Provided by DanSadler
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 1h15m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Place seeds in a mixing bowl. Pour melted butter over seeds; stir to coat. Combine 1 teaspoon vanilla sugar (see Cook's Note), 1 teaspoon cinnamon, and 1/2 teaspoon white sugar in a small bowl; mix well. Stir in vanilla extract. Spread sugar mixture over seeds, stirring to coat evenly.
- Spread seeds over a baking sheet in a single layer. Combine 1 teaspoon vanilla sugar and 1 teaspoon cinnamon in a small bowl; sprinkle over seeds.
- Bake seeds in the preheated oven for 30 minutes. Remove baking sheet from oven, stir seeds, and spread evenly on baking sheet again. Combine 1 teaspoon vanilla sugar and 1 teaspoon cinnamon in small bowl and sprinkle over seeds. Return seeds to oven for 30 more minutes.
- Remove seeds from oven. Sprinkle remaining 1/2 teaspoon vanilla sugar over seeds, and return to oven for 5 minutes. Remove from oven, pour into a serving bowl, and serve warm.
Nutrition Facts : Calories 219.4 calories, Carbohydrate 8 g, Cholesterol 7.6 mg, Fat 18.7 g, Fiber 1.7 g, Protein 8.5 g, SaturatedFat 4.8 g, Sodium 26.7 mg, Sugar 1.8 g
CINNAMON TOAST PUMPKIN SEEDS
Excellent Halloween treat. All ingredients are approximate and may be adjusted to individual taste. Serve immediately while warm or later after cooling.
Provided by GMW
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 50m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Mix butter, cinnamon, and salt together in a bowl.
- Place pumpkin seeds in a large bowl and pour butter mixture over seeds; toss to evenly coat. Spread coated seeds in a single layer onto a baking sheet.
- Bake in the preheated oven, stirring occasionally, until seeds are lightly browned, about 40 minutes. Remove baking sheet from oven; sprinkle sugar over seeds and stir until evenly coated.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 6.4 g, Cholesterol 9.2 mg, Fat 12.9 g, Fiber 0.9 g, Protein 5.1 g, SaturatedFat 4 g, Sodium 86.4 mg, Sugar 2.7 g
SUGAR & SPICE ROASTED PUMPKIN SEEDS
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
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.
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- Meanwhile, combine sugar, cinnamon and salt in a small bowl. Remove the pumpkin seeds from the oven and carefully transfer to a medium bowl. Pour egg white and butter over the seeds and stir to coat. Sprinkle the sugar mixture over the pumpkin seeds and stir to coat. Return to the baking sheet and spread in an even layer. Bake until lightly browned, 10 to 20 minutes. Cool completely before serving.
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