Pepitas Roasted Pumpkin Seeds Recipe 43

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.

TOASTED PUMPKIN SEEDS ( PEPITAS)

Toasted Pumpkin Seeds ( Pepitas) image

Make and share this Toasted Pumpkin Seeds ( Pepitas) recipe from Food.com.

Provided by Tonkcats

Categories Lunch/Snacks

Time 40m

Yield 1 cup

Number Of Ingredients 3

Ingredients

3/4 tablespoon peanut oil
3/4 tablespoon margarine, melted
1 cup pumpkin seeds

Steps:

Preheat oven to 350°F.
Wipe fibers from pumpkin seeds but do not wash them.
Coat seeds with mixture of oil and margarine.
Spread seeds on a baking sheet.
Sprinkle with coarse salt to taste and toast for 30 minutes or until they are crisp and golden.

Nutrition Facts : Calories 886.6, Fat 81.9, SaturatedFat 14.7, Sodium 108.8, Carbohydrate 13.9, Fiber 7.7, Sugar 1.8, Protein 39.1

DANCING PEPITAS (TOASTED PUMPKIN SEEDS)

Dancing Pepitas (toasted pumpkin seeds) image

Mom used to make a less spicy (no cayenne) version of these for all my teen parties, but she called them cockroach crunchies as they do resemble the critters (great Halloween snack). They are lighter than air and you can season with absolutely anything you like. I stole the title from Melinda Lee (http://melindalee.com/recipearchive.html?action=124&item_id=223) but the ingredients and method are what I have used and grew up with.

Provided by Kath in CA

Categories Lunch/Snacks

Time 4m

Yield 1/2 cup, 1-6 serving(s)

Number Of Ingredients 7

Ingredients

1 teaspoon oil
1 clove garlic, slightly smashed
1/2 cup pepitas (pumpkin seeds, raw and shelled)
1/2 teaspoon kosher salt, to taste
1/2 teaspoon ground cumin, to taste
1/2 teaspoon paprika, to taste
1/2 teaspoon cayenne pepper, to taste (optional)

Steps:

Heat a cast iron skillet.
Add oil and garlic, and use the garlic to spread the oil.
Remove the garlic as it begins to color and discard (or mash with butter to spread on bread).
Add the pepitas and stir or shake the pan to coat with the oil.
They will soon begin to pop and"dance".
When they are mostly popped (this takes only a minute or so), turn off heat and sprinkle with the seasonings and toss to coat.
As these are rather messy to eat with your fingers, serve in tiny muffin cups that hold about a tablespoon so you can just pour them into your mouth.

Nutrition Facts : Calories 412, Fat 36.5, SaturatedFat 6.2, Sodium 879.6, Carbohydrate 9, Fiber 4.4, Sugar 1.1, Protein 20

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As you gut the pumpkins, keep all the seeds—and guts—in a bowl.Throw them 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.Allow the seeds to dry several hours or overnight.
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