Toasted Pumpkin Seeds With Sugar And Spice Recipes

SAVORY TOASTED PUMPKIN SEEDS

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Rinse the pumpkin seeds and pat dry. Place them in a bowl. Add the Worcestershire sauce, melted butter and seasoned salt; stir until evenly coated. Spread out in an even layer on a baking sheet.
• Bake for about 1 hour in the preheated oven, stirring occasionally, until crisp, dry and golden brown.

CINNAMON TOAST PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Mix butter, cinnamon, and salt together in a bowl.
• Place pumpkin seeds in a large bowl and pour butter mixture over seeds; toss to evenly coat. Spread coated seeds in a single layer onto a baking sheet.
• Bake in the preheated oven, stirring occasionally, until seeds are lightly browned, about 40 minutes. Remove baking sheet from oven; sprinkle sugar over seeds and stir until evenly coated.

SUGAR & SPICE ROASTED PUMPKIN SEEDS

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.

TOASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Spread the pumpkin seeds on a medium baking sheet. Drizzle with oil. Sprinkle with salt.
• Bake 45 minutes in the preheated oven, stirring occasionally, until lightly toasted.

TOASTED PUMPKIN SEEDS WITH SUGAR AND SPICE

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.

ROASTED CINNAMON SPICE PUMPKIN SEEDS

Steps:

• Combine water, pumpkin seeds, and salt together in a pot; bring to a boil, reduce heat to low, and simmer until seeds are tender, about 10 minutes. Strain seeds, discarding water, and lightly pat seeds dry with a towel.
• Preheat oven to 325 degrees F (165 degrees C). Lightly oil a baking sheet with olive oil.
• Spread pumpkin seeds out in a single layer on the prepared baking sheet. Sprinkle sugar, cinnamon, and ginger evenly over seeds.
• Bake in the preheated oven, stirring every ten minutes, until seeds are fragrant and roasted, about 40 minutes.