Sugar N Spice Pumpkin Seeds Recipes

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TOASTED PUMPKIN SEEDS WITH SUGAR AND SPICE



Toasted Pumpkin Seeds with Sugar and Spice image

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

1 cup raw pumpkin seeds, rinsed and dried
6 tablespoons white sugar, divided
¼ teaspoon salt
½ teaspoon pumpkin pie spice
1 tablespoon vegetable oil

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

BROWN SUGAR PUMPKIN SPICE PUMPKIN SEEDS



Brown Sugar Pumpkin Spice Pumpkin Seeds image

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

2 cups raw pumpkin seeds (from 1 large pumpkin)
1/4 cup dark brown sugar
2 tablespoons unsalted butter, melted
2 teaspoons pumpkin pie spice
Pinch of kosher salt

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.

SUGAR 'N SPICE PUMPKIN SEEDS RECIPE



Sugar 'n Spice Pumpkin Seeds Recipe image

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

2 cups water
1 tbsp salt
2 cups pumpkin seeds (washed and cleaned)
4 tbsp butter (melted)
3/4 cup brown sugar
1/2 tsp ground cinnamon
1/8 tsp ground allspice
1/8 tsp ground nutmeg

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'N'SPICE PUMPKIN SEEDS



Sugar'n'Spice Pumpkin Seeds image

I did some research on different pumpkin seed recipes and took what I loved from several and came up with this one. I think it's a winner - a little sweet with a little heat. I just love them and I think you will, too. :)

Provided by Cecilia Hanna

Categories     Other Snacks

Time 20m

Number Of Ingredients 11

2 c washed and dried pumpkin seeds
cooking spray
coarse sea salt
3 Tbsp sugar
1/3 tsp allspice, ground
1/3 tsp cinnamon
1/3 tsp cayenne pepper
1/3 tsp cumin
3 Tbsp butter
1 Tbsp brown sugar, firmly packed
1 Tbsp sugar

Steps:

  • 1. Preheat oven to 300 degrees F. Wash and dry 2 cups of pumpkin seeds. Line a baking sheet with parchment paper and place seeds in a single layer. Spray with cooking spray and sprinkle with coarse sea salt to taste. Place baking sheet in the preheated oven for 25 minutes.
  • 2. While seeds are baking, in a large bowl combine 3T sugar, 1/3 t ground allspice, 1/3 t cinnamon, 1/3 t cayenne pepper, 1/3 t cumin. Mix well and set aside.
  • 3. When seeds have finished toasting in the oven, place 3 T of butter on low heat in a pan. Add 1T brown sugar, firmly packed and 1 T white sugar. Mix well and add the seeds to carmelize them. This should take about 3-5 minutes.
  • 4. Add carmelized seeds to the spice mixture and coat thoroughly. Place the coated seeds back on the baking sheet in a single layer and allow them to air dry for 24 hours before storing. This will prevent them from turning soggy. Enjoy!

SUGAR & SPICE ROASTED PUMPKIN SEEDS



Sugar & Spice Roasted Pumpkin Seeds image

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

2 cups raw pumpkin seeds
5 tablespoons sugar (divided)
1/2 teaspoon sea salt (iodized table salt is fine, I just avoid it due to thyroid disease)
1 teaspoon pumpkin pie spice
3 tablespoons butter

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.

PUMPKIN SPICED AND SUGARED PUMPKIN SEEDS



Pumpkin Spiced and Sugared Pumpkin Seeds image

Provided by Food Network

Time 25m

Yield 2 cups

Number Of Ingredients 7

2 cups raw pumpkin seeds
2 tablespoons melted butter
1 tablespoon maple syrup
1 tablespoon brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon kosher salt
1/2 teaspoon hot Hungarian paprika

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.

SUGAR & SPICE PUMPKIN SEEDS



Sugar & Spice Pumpkin Seeds image

Great snack and gift for Christmas. You could substitute any kind of nut for the pumpkin seeds, but I think the pumpkin seeds are a little more unusual and intersting.

Provided by P48422

Categories     Lunch/Snacks

Time 35m

Yield 2 1/4 cups

Number Of Ingredients 6

6 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 pinch grated nutmeg
1 large egg white
2 1/4 cups hulled pumpkin seeds

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the sugar and spices in a small bowl.
  • Whisk the egg white until frothy.
  • Stir in the pumpkin seeds and then the spice mixture.
  • Mix until all the seeds are coated.
  • Spread onto a parchment lined baking sheet in a single layer and bake for about 15 minutes, then stir.
  • Contine to bake the seeds until they are dry, about 10- 15 more minutes.
  • These will store well for about a week at room temperature.

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