Crunchy Roasted Pepitas Pumpkin Seeds Recipes

PEPITAS (ROASTED PUMPKIN SEEDS) RECIPE - (4.3/5)

Pepitas (Roasted Pumpkin Seeds) Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 5

Ingredients

Pumpkin seeds
table salt (kosher is too large)
olive oil
Seasoned salt
Optional: cumin, chili powder, seasoned salt

Steps:

Toss the seeds into a colander and rinse them under cold water, pulling away the chunks of pulp as you go. Spread the rinsed seeds out on a baking sheet. It's important to allow the seeds to dry several hours or overnight. Beware: they're quite sticky/slimy, so don't place them on paper towels! Just leave 'em on the baking sheet and they'll be fine. When they're nice and dry, go ahead and preheat the oven to 250°F. Use your fingers to toss the seeds around to coat. Then salt the seeds generously. I use regular table salt for this one. Kosher salt's flakes are too big. And you can really go nuts with the seasoning: cayenne pepper, seasoned salt, even curry powder. But I like to keep it simple. Now just pop 'em in the oven for an hour or so, until the seeds are light golden brown. And that's it! Let them cool for a few minutes...then let the snacking begin! Pepitas need to be stored in an airtight container if they last beyond the first day. But in our kitchen, that hardly ever happens.

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

Ingredients

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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