Best Sweet Spicy Pumpkin Seeds Recipes

SWEET AND SPICY PUMPKIN SEEDS

Steps:

• Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds, and reserve the flesh for another use (see Pumpkin Pie). Pumpkin should yield 1 cup seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.
• In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.

SWEET AND SPICY PUMPKIN SEEDS

Steps:

• Preheat oven to 250°F.
• Remove and wash seeds from pumpkin.
• Spread seed on cookie sheet bake for 1 hour stirring occasionally, about one hour.
• Combine in bowl 3 tablespoons sugar, salt, cumin, cinnamon, ginger, cayenne.
• Heat peanut oil in large skillet over high heat.
• Add pumpkin seeds and remaining 2 tablespoons sugar.
• Cook until sugar melts and seeds caramelize (about 45 seconds).
• Transfer to bowl with spices and coat well.
• Let cool.
• Store for up to 1 week in airtight container.

SWEET SPICY PUMPKIN SEEDS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Place the pumpkin seeds on a cookie sheet, and spread them out into a single layer. Roast until brown and crisp, about 45 minutes. Set the seeds aside in a large bowl.
• Place the cinnamon, chili powder, and 1 teaspoon of sugar in a bowl, and set aside.
• Place olive oil and 1 tablespoon of sugar in a heavy saucepan over medium-low heat, and heat and stir with a wooden spoon until the sugar turns a light golden brown color. Watch it carefully to avoid burning.
• Pour the caramelized sugar mixture over the roasted pumpkin seeds, and stir to coat. Pour the cinnamon-chili powder mixture over the seeds, and toss to coat the seeds with the spices.

SWEET AND SPICY PUMPKIN SEEDS

Steps:

• Roast pumpkin seeds, but do not wash them first! Washing removes all the natural flavor. Instead, remove the seeds from the strings and place a single layer on a cookie sheet lined with parchment paper. Try and make an even layer, the less they lay on each other, the better they can bake. Bake at 250° until dry, stirring occasionally. I bake mine for about 15 to 30 minutes or until the start to turn a very light gold. While the pumpkin seeds are baking, combine 3 tablespoons of the sugar and the salt, cumin, cinnamon, ginger, and cayenne in a medium bowl. When pumpkin seeds are done baking, heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and 2 tablespoons sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to the bowl with spice mixture and stir well to coat. Let cool. Store them in an airtight container for up to 1 week.

SWEET AND SPICY PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking pan with aluminum foil.
• Stir together the pumpkin seeds and butter in a bowl. Add the salt, Worcestershire sauce, brown sugar, and hot pepper sauce; stir. Spread the seeds in a single layer on the baking pan.
• Bake in preheated oven until crispy, about 45 minutes.