Toasted Pumpkin Seeds With Sugar And Spice Recipes

PUMPKIN SPICED AND SUGARED PUMPKIN SEEDS

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.

BROWN SUGAR PUMPKIN SPICE PUMPKIN SEEDS

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.

CINNAMON TOAST PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Mix butter, cinnamon, and salt together in a bowl.
• Place pumpkin seeds in a large bowl and pour butter mixture over seeds; toss to evenly coat. Spread coated seeds in a single layer onto a baking sheet.
• Bake in the preheated oven, stirring occasionally, until seeds are lightly browned, about 40 minutes. Remove baking sheet from oven; sprinkle sugar over seeds and stir until evenly coated.

TOASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Spread the pumpkin seeds on a medium baking sheet. Drizzle with oil. Sprinkle with salt.
• Bake 45 minutes in the preheated oven, stirring occasionally, until lightly toasted.

SUGAR & SPICE ROASTED PUMPKIN SEEDS

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.