PUMPKIN SEED RECIPES SWEET RECIPES
PUMPKIN SEEDS RECIPE: SWEET AND SALTY ROASTED OR BAKED ...
Turn each and every pumpkin seed you pull from that Halloween Jack-o-lantern into a tasty treat. Yep, our recipe, which calls for the seeds of two medium fresh pumpkins, results in the perfect balance of sweet, salty, and crunchy—the trifecta for one insanely addictive snack. After you rinse and pat dry the pumpkin seeds, you’ll toss them with butter, sugar, salt, and a bit of cinnamon. Sip some warm apple cider and bask in one of those ideal fall days that combines sweater weather, pumpkin crafts, and this homemade classic the whole family will love. You’ll want to Pin this sweet and salty pumpkin seed recipe for next year, too.
Provided by Kate Merker
Total Time 1 hours 30 minutes
Yield Serves 8
Number Of Ingredients 5
Steps:
- Heat oven to 300°F. Spread the pumpkin seeds on a rimmed baking sheet and bake until dry throughout, 50 to 60 minutes.
- Increase oven temperature to 350°F. In a large bowl, toss the pumpkin seeds with the butter, sugar, salt, and cinnamon. Return the seeds to the baking sheet and toast, tossing occasionally, until golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 225 calories, CarbohydrateContent 10 g, CholesterolContent 8 mg, FatContent 19 g, FiberContent 1 g, ProteinContent 9 g, SaturatedFatContent 5 g, SodiumContent 148 mg
SWEET AND SPICY PUMPKIN SEEDS | MARTHA STEWART
Pumpkin seeds must be completely dried out in the oven before combining with spices. Whether for cooking or carving, choose an unblemished pumpkin that feels heavy for its size; it will store well, uncarved, at room temperature, for up to a month.
Provided by Martha Stewart
Categories Fall Recipes
Yield Makes 1 cup
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds, and reserve the flesh for another use (see Pumpkin Pie). Pumpkin should yield 1 cup seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.
- In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.
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