PERFECT CRISPY TOASTED PUMPKIN SEEDS
If pumpkin seeds are properly toasted they are wonderfully crunchy to eat, boiling the seeds in the stated amounts of water will create the best crunchy pumpkin seeds --- you will use 2 cups water to every 1/2 cup seeds and about 2 teaspoons of salt to every 2 cups water --- yield is only estimated it will depend on how much seeds you get from one medium pumpkin.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 40m
Yield 3 cups seeds
Number Of Ingredients 4
Steps:
- Set oven to 400 degrees.
- Set oven rack to middle position.
- Cut open the pumpkin.
- Use a strong metal spoon to scoop out the insides of the pumpkin.
- Separate the seeds from the stringy core.
- Rinse the seeds under cold water.
- In a small saucepan add in the seeds to the water and salt (the amount of water and salt you will need is listed in the heading) bring to a boil and let simmer for 10 minutes (set timer to for this, and start timer when water is at a full boil).
- Remove from heat and drain well.
- Place on a paper towel and pat the seeds fairly dry (they do not have to be completely dry!).
- Brush about 1 tablespoon olive oil in the bottom of a cookie/baking sheet.
- Spread out the seeds onto the cookie/baking sheet in one layer.
- Bake for about 20 minutes or until the seeds begin to brown.
- When the seeds are browned to your liking then remove from oven and let the pan cool on a rack.
- Sprinkle with salt if desired.
- Either crack open to remove the inner seed or eat whole.
Nutrition Facts : Calories 39.8, Fat 4.5, SaturatedFat 0.6, Sodium 0.1
SAVORY ROASTED PUMPKIN SEEDS
These roasted pumpkin seeds are not only deliciously flavored with savory seasonings and sea salt but also packed with protein and fiber. What a way to enjoy one of nature's most versatile fruits!
Provided by MarthaStewartWanabe
Categories < 60 Mins
Time 50m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F.
- Remove seeds from pumpkins and wash thoroughly to remove as much pulp as possible.
- Spread seeds onto a work surface covered with paper towels and allow to air-dry for 15-30 minutes.
- Thoroughly combine seeds with all other ingredients. Onto a large baking sheet, spread into a single layer.
- Roast for 45 minutes to 1 hour or until seeds are lightly browned.
- Allow to cool for 15-20 minutes and enjoy!
- Store in an air-tight container for one to two weeks, although they don't last that long in our house. :).
Nutrition Facts : Calories 836.7, Fat 75.8, SaturatedFat 15.8, Cholesterol 15.3, Sodium 642.2, Carbohydrate 14.9, Fiber 7.9, Sugar 1.9, Protein 39.3
PUMPKIN SEEDS WITH WORCESTERSHIRE AND GARLIC
Make and share this Pumpkin Seeds With Worcestershire and Garlic recipe from Food.com.
Provided by Dannys Diner
Categories Pumpkin
Time 1h40m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Remove pumpkin seeds from pumpkin and pat dry with a paper towel. It is not necessary to rinse the seeds; they will be more flavorful without being rinsed.
- Combine all the ingredients in a bowl and toss well to mix.
- Spread seeds in a single layer on a nonstick baking sheet.
- Bake at 250 degrees for 1 1/2 hours.
Nutrition Facts : Calories 400.9, Fat 34.5, SaturatedFat 7.8, Cholesterol 7.6, Sodium 46.8, Carbohydrate 12.8, Fiber 2.7, Sugar 0.9, Protein 17
PUMPKIN SEEDS
One of the best things about Halloween when I was a kid was the pumpkin seeds baking while we were finishing up the details on the carving. Serving size depends on the pumpkin
Provided by TishT
Categories Lunch/Snacks
Time 35m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Wash your pumpkin seeds (get all of the pumpkin off them).
- Boil 1 quart of water.
- After water has boiled, place the clean seeds and 1/8 cup of salt into water for 10 minutes- stir the whole time.
- Melt 2 Tbs of butter.
- Drain the seeds and mix them with the butter (add some salt if you want).
- Place the seeds on a 2 layer tin foiled pan and place in oven at 350 F for 30 minutes.
- Do not refrigerate seeds- put them in a sealed bowl and leave them on the kitchen table.
Nutrition Facts : Calories 203.6, Fat 23, SaturatedFat 14.6, Cholesterol 61.1, Sodium 14184.1, Protein 0.2
ROASTED PUMPKIN SEEDS
Here is an easy recipe for roasting fresh pumpkin seeds.
Provided by Rosemary
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
Nutrition Facts : Calories 83.3 calories, Carbohydrate 8.6 g, Cholesterol 3.6 mg, Fat 4.5 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 12.5 mg
ROASTED PUMPKIN SEEDS
Next time you carve pumpkins or cook fresh pumpkins don't throw out the pumpkin seeds. They make great snacks that are rich in fiber and kids love them. Purists will want only salt as a seasoning, but if you're feeling adventurous, experiment and have fun with seasoning blends. (From Fabulous Foods)
Provided by Mirj2338
Categories Lunch/Snacks
Time 50m
Yield 1 cups seeds
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F.
- While it's OK to leave some strings and pulp on your seeds (it adds flavor) clean off any major chunks.
- Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice.
- Spread pumpkin seeds in a single layer on baking sheet.
- Bake for about 45 minutes, stirring occasionally, until golden brown.
PUMPKIN SEED CANDY
Make and share this Pumpkin Seed Candy recipe from Food.com.
Provided by Kimke
Categories Candy
Time 30m
Yield 30 pieces
Number Of Ingredients 4
Steps:
- Heat a large skillet over medium-high heat.
- Add pepitas; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes.
- Transfer to a bowl to cool.
- Place sugar and honey in a small saucepan.
- Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes.
- Add pepitas, and continue cooking until temperature registers 285° on a candy thermometer, 3 to 4 minutes.
- Remove from heat, and stir in cold butter.
- Let the mixture cool to 240°, about 4 minutes.
- Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon.
- Spoon a scant tablespoon of the honey mixture into each cup.
- Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.
- When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife.
- Wrap in cellophane.
Nutrition Facts : Calories 64.4, Fat 3.3, SaturatedFat 1.1, Cholesterol 3, Sodium 1.3, Carbohydrate 8.7, Fiber 0.2, Sugar 7.9, Protein 1.2
PUMPKIN SEEDS THE EASY WAY
This is the best and easiest pumpkin seed recipe I have ever done. I hope your family enjoys it as much as mine.
Provided by LibbysMom918
Categories Lunch/Snacks
Time 40m
Yield 2 Cups
Number Of Ingredients 4
Steps:
- Wipe fibers from seeds, but do not wash.
- Combine oil and melted butter and pour over seeds; toss to coat.
- Spread out on large baking sheet.
- Bake at 350 for 30 minutes or until golden brown and crisp.
- Cool and store in covered container.
ROASTED PUMPKIN SEEDS
Don't throw away the seeds if you're cooking a pumpkin - try roasting them with this easy recipe. They make a tasty snack with a little seasoning, or an eye-catching garnish
Provided by Anna Glover
Categories Snack
Time 15m
Number Of Ingredients 2
Steps:
- Heat the oven to 200C/180C fan/gas 6. Wash the seeds thoroughly and remove any stringy bits of pumpkin flesh. Dry well using kitchen paper.
- Put the seeds on a baking tray and toss with the olive oil. Roast for 10 mins. Serve with a little seasoning for a snack, if you like, or use as a garnish for salads or soups.
Nutrition Facts : Calories 36 calories, Fat 2 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 1 grams fiber, Protein 1 grams protein
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