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
SUGAR 'N SPICE PUMPKIN SEEDS RECIPE
This recipe is a sweet twist on a classic fall flavor inspired by a bit of caramel drizzled over pumpkin pie. It's also the brainchild of a sleepless night.
Provided by Chris Mower
Categories Desserts & Snacks
Yield 4 people
Number Of Ingredients 8
Steps:
- Dissolve salt in boiling water. Add the seeds and boil for 10 minutes. Drain and place on a non-fuzzy kitchen towel to dry for 2 hours.
- Towards the end of the drying period, turn the oven on to 250°F, and then mix all the sauce ingredients together in a medium bowl. Add the seeds and mix again until all seeds are covered.
- Place seeds on an ungreased cookie sheet and spread evenly. Place in oven for ~2 hours. Flip seeds about every 20 minutes to prevent from burning and to cook evenly. Depending on how dry the seeds were, start checking at the hour mark. Seeds will be done when they're toasty brown, lighter in weight, have a crunchy exterior, and a middle chewy interior. In this specific case, the sugar may prevent the outside from being crunchy until it's cool to the touch.
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.
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.
PUMPKIN SPICED AND SUGARED PUMPKIN SEEDS
Provided by Food Network
Time 25m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
- Toss the pumpkin seeds in a large bowl with the melted butter and maple syrup until well coated. In a separate small bowl, stir together the brown sugar, pumpkin pie spice, salt and paprika. Sprinkle the mixture over the pumpkin seeds and toss to coat evenly. Spread the seeds in a single layer on the prepared baking sheet.
- Bake, stirring the seeds halfway through and rotating the baking sheet, until golden brown, about 20 minutes. Serve warm or at room temperature.
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
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