Salty Sweet Roasted Pumpkin Seeds Recipes

SALTY SWEET ROASTED PUMPKIN SEEDS

Steps:

• Spread fresh pumpkin seeds on tea towel to dry off. Meanwhile, preheat oven to 325˚F (160˚C). Line a baking sheet with parchment paper. In dish, mix brown sugar, chili powder, paprika, salt, pepper, garlic powder and onion powder. Toss pumpkin seeds with oil to coat, then sprinkle on spice mixture and toss. Spread in a single layer on lined baking sheet. Roast, stirring occasionally, 18 to 20 min., or until golden and crisp. Cool completely. Store in airtight container for up to 1 week. Recipe Options: Substitute 4 tsp (20 mL) taco seasoning for the spice mixture. Substitute any larger squash seeds if pumpkin seeds are not available.

ROASTED CINNAMON SUGAR PUMPKIN SEEDS

Steps:

• Remove from pumpkins and rinse thoroughly. Spread out in a single layer on a baking sheet lined with paper towels. Let sit at room temperature for 24 hours, changing the damp paper towels out for dry ones after about 12 hours and stirring occasionally.
• Preheat oven to 325°F. Very lightly grease a large baking pan, set aside.
• In a small bowl, mix together sugar, cinnamon, and salt. Set aside.
• Melt coconut oil or butter in a large microwave safe bowl or on the stovetop in a 4-quart pot.
• Remove from heat and stir in vanilla.
• Mix in pumpkin seeds until they are all evenly coated.
• Add dry ingredients to the pumpkin seeds and mix until all they are evenly coated.
• Spread pumpkin seeds on your prepared baking pan in single layer.
• Bake for 25-35 minutes, stirring every 10 minutes, until seeds begin to brown.
• To test for doneness: remove a few seeds from the pan and let sit on the counter to cool. If they harden up the seeds are done. If they remain soft, return to the oven, checking them after 5 minutes. Continue baking in 5 minute intervals until done.
• Once seeds are done, transfer them from the warm pan to another pan lined with parchment paper to let cool.

CINNASWEET PUMPKIN SEEDS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer in a 10x15 inch jelly roll pan.
• Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring. Bake another 15 minutes. Allow to cool before serving. Store leftover seeds in an airtight container.

SWEET AND SALTY PEPITAS

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and lightly oil the foil.
• Melt the butter in a saute pan over medium heat. Add the pepitas, toss to coat in the butter and then add the sugar, cinnamon, ginger, allspice, cloves and 1 teaspoon salt. Spread the pepitas on the prepared baking sheet in 1 layer and bake, stirring once or twice, until golden brown all over, 12 to 15 minutes. Let cool completely.

SWEET PUMPKIN SEEDS

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.