Spicy Pumpkin Seeds
Ingredients
- 1 teaspoon chili powder
- 1/8 to 1/4 teaspoon cayenne pepper
- 1/2 teaspoon coarse salt
- 2 teaspoons fresh lime juice
Directions
Preheat oven to 350 degrees. In a medium bowl, combine pumpkin seeds, chili powder, cayenne pepper, coarse salt, and fresh lime juice; toss to coat. Spread on a rimmed baking sheet; bake until puffed and browned, about 10 minutes. (Source)
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Maple Spice Pumpkin Seeds
Ingredients
- 1/4 cup butter
- 2 cups raw whole pumpkin seeds, washed and dried
- 1 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 2 tablespoons maple syrup
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
In a large skillet over medium-low heat, melt the butter, then stir in the seeds. Cook, stirring constantly, until the seeds turn slightly brown in color, about 10 minutes. Remove from heat. Drain off any excess butter, and stir in the cinnamon, allspice, and maple syrup until the seeds are thoroughly coated with spices. Spread the seeds out onto the prepared baking sheet
Bake in the preheated oven until crisp and golden brown, stirring every 10 minutes, for 30 to 45 total minutes of baking time. (Source)
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Caramelized Pumpkin Seeds
Ingredients
- 1 1/2 to 2 cups fresh pumpkin seeds (cleaned and patted dry)
- 2 to 3 tablespoons brown sugar
- A pinch of kosher salt
- Olive oil cooking spray
Instructions:
Place pumpkin seeds in a dry non-stick frying pan over medium heat. Toast them in the pan, constantly shifting them around so that they roast evenly and don’t stick to the pan. When they start to pop and peel, take one out and taste it (make sure it’s cool enough first). If it’s crunchy it’s done. Turn the heat down to low and spray the seeds with olive oil cooking spray and then spoon sugar into pan and stir seeds up as sugar melts and sticks to the seeds. Turn heat off and sprinkle with salt. Let cool and serve! (Source)