Honey Pumpkin Seeds Recipes
HONEY PUMPKIN SEEDS
Delicious way to make sweet pumpkin seeds with a strong honey base.
Provided by Tom
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 1h10m
Yield 16
Number Of Ingredients 6
Steps:
- Place oven rack in the highest position. Preheat oven to 300 degrees F (150 degrees C). Line a large baking sheet with aluminum foil.
- Mix butter, honey, brown sugar, and salt together in a bowl; add pumpkin seeds and toss to coat. Spread coated seeds in 1 layer onto the prepared baking sheet.
- Bake in the preheated oven for 20 minutes. Stir seeds and continue baking for 20 more minutes. Sprinkle seeds with white sugar and bake until lightly browned, about 20 more minutes. Cool seeds and store in an airtight container.
Nutrition Facts : Calories 147.5 calories, Carbohydrate 22.1 g, Cholesterol 7.6 mg, Fat 6 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 60.5 mg, Sugar 13.5 g
SRIRACHA HONEY PUMPKIN SEEDS
We've amped up the flavor of roasted pumpkin seeds by tossing them with some fiery sriracha; a touch of sweet honey rounds them out.
Provided by Food Network Kitchen
Time 1h35m
Yield 2 cups
Number Of Ingredients 6
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 dry, 30 to 45 minutes.
- Toss the seeds with the honey, sriracha, lime zest and juice in a medium bowl, then stir in the garlic powder 1 teaspoon salt and 1/4 teaspoon pepper until evenly coated.
- Return the seeds to the baking sheet, spread them out and roast until slightly darkened and dry, about 35 minutes.
- Let cool, then break up into pieces before serving.
ROASTED PUMPKIN WEDGES WITH HOT HONEY
Roasting pumpkin not only brings out its natural sweetness, it also develops a creamy texture. Top it off with hot honey, and you have a unique way to serve pumpkin! Hot honey, which is infused with chiles, can be found next to the regular honey at the grocery store, or feel free to make your own using one of the many recipes found online. The peel can easily be removed once cooked.
Provided by France C
Categories Fruits and Vegetables Vegetables Squash Winter Squash Pumpkin
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Cut stem off pumpkin. Rinse and dry thoroughly. Carefully cut pumpkin in half vertically and scrape out seeds. Cut each half into 6 wedges, about 1 1/2 to 2 inches wide.
- Place wedges on their sides on the baking sheet and brush with 2 tablespoons olive oil. Sprinkle with salt and pepper.
- Roast in the preheated oven for 15 minutes. Flip wedges over and brush with remaining olive oil, then sprinkle with additional salt and pepper, if needed. Roast for 15 minutes more.
- Remove from the oven and place on a serving platter. Drizzle with hot honey and serve.
Nutrition Facts : Calories 150.7 calories, Carbohydrate 23.4 g, Fat 7 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 2.8 mg, Sugar 11.7 g
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- Preheat the oven to 275 degrees. If your pumpkin seeds are wet from washing, dry them a bit on a clean dish towel or on paper towels. Place the pumpkin seeds in a medium bowl.
- In a small microwave safe bowl, add the butter, oil or coconut oil, and honey. Microwave until the butter melts and the honey is runny. Pour the honey mixture over the pumpkin seeds and stir. Add the cinnamon and stir again.
- Line a rimmed baking sheet with parchment paper so that the paper hangs over both ends. Dump the pumpkin seeds into the middle of the paper and place it in the oven. Bake for 30 to 40 minutes until the seeds and honey are a deep golden brown, stirring every 10 minutes.
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