Tangy Bbq Flavored Pumpkin Seeds Recipes

SPICY PUMPKIN SEEDS

Steps:

• In a small bowl, toss pumpkin seeds with oil, Worcestershire sauce and hot pepper sauce. Combine the salt, paprika, cumin and cayenne; sprinkle over seeds and toss to coat. , Line a 15x10x1-in. baking pan with foil; grease the foil. Spread pumpkin seeds in pan. Bake, uncovered, at 250° until lightly browned and dry, 45-50 minutes, stirring occasionally. Cool completely. Store in an airtight container.

TANGY BBQ FLAVORED PUMPKIN SEEDS

Steps:

• Preheat oven to 300°F.
• Rinse pumpkin seeds well to free them of pumpkin pulp and debris and drain well.
• Place pumpkin seeds in a bowl and add oil, then add remaining ingredients and mix to evenly coat.
• Pour onto a large cookie sheet with sides and bake for 40-45 minutes stirring several times while baking.
• Immediately upon removing seeds from oven sprinkle with additional garlic pepper if desired.

CARAMELIZED SPICY PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
• In a large bowl, stir together 3 tablespoons of sugar, the cumin, cinnamon, ginger, and cayenne pepper, and set aside.
• Place the pumpkin seeds on the prepared baking sheet, spray them with cooking spray, and sprinkle with salt to taste. Bake the seeds in the preheated oven until lightly golden, 20 to 25 minutes.
• Heat the oil in a large nonstick skillet over medium heat, and stir in the toasted pumpkin seeds along with 2 tablespoons of sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes. Stir the caramelized seeds into the bowl of sugar-spice mixture, toss to coat, and let cool.

SPICED PUMPKIN SEEDS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
• Bake for 1 hour, stirring occasionally.

SAVORY ROASTED PUMPKIN SEEDS

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. :).