Best Toasted Pumpkin Seeds Teriyaki Cajun Style Recipes

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TOASTED PUMPKIN SEEDS TERIYAKI CAJUN STYLE



Toasted Pumpkin Seeds Teriyaki Cajun Style image

My family and I have always loved these during the pumpkin season. Over the years I've come to tweak it to our tastes. More flavor and a little more spice, but NOT overdoing it. I hope you love this as much as we do. Trust me on the seasonings. Seems to be a lot, but SO very worth it. I usually get quite a bit out of these with everyone just passing them around. You can make a bigger batch of these (which I have done many times). Just adjust the ingredients to the amount of pumpkin seeds you have. This a great snack for parties or family night.

Provided by littleone302000

Categories     Appetizers and Snacks     Nuts and Seeds     Pumpkin Seed Recipes

Time 9h5m

Yield 8

Number Of Ingredients 9

2 cups raw whole pumpkin seeds
2 tablespoons butter, melted
1 tablespoon Cajun seasoning
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon seasoned salt
¾ teaspoon teriyaki sauce, or to taste
1 pinch salt

Steps:

  • Spread pumpkin seeds in a single layer on a baking sheet lined with waxed paper; set aside in a cool, dry place and allow to dry overnight, turning seeds a time or two during several hours of drying.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Mix melted butter, Cajun seasoning, garlic powder, paprika, chili powder, seasoned salt, and teriyaki sauce in a bowl; toss the pumpkin seeds in the seasoned butter to coat. Set seasoned pumpkin seeds aside for 5 minutes to absorb flavors. Spread seeds onto a baking sheet.
  • Bake in the preheated oven until seeds are browned and fragrant, 45 minutes to 1 hour; stir after 30 minutes. Remove and let cool until seeds stop making a popping noise; sprinkle with salt if desired.

Nutrition Facts : Calories 101.5 calories, Carbohydrate 9.5 g, Cholesterol 7.6 mg, Fat 6.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 2.4 g, Sodium 281.9 mg, Sugar 0.2 g

TOASTED PUMPKIN SEEDS TERIYAKI CAJUN STYLE



Toasted Pumpkin Seeds Teriyaki Cajun Style image

"My family and I have always loved these during the pumpkin season. Over the years I've come to tweak it to our tastes. More flavor and a little more spice, but NOT overdoing it. I hope you love this as much as we do. Trust me on the seasonings. Seems to be a lot, but SO very worth it. I usually get quite a bit out of these with everyone just passing them around. You can make a bigger batch of these (which I have done many times). Just adjust the ingredients to the amount of pumpkin seeds you have. This a great snack for parties or family night."

Provided by @MakeItYours

Number Of Ingredients 9

2 cups raw whole pumpkin seeds
2 tablespoons butter, melted
1 tablespoon Cajun seasoning
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon seasoned salt
3/4 teaspoon teriyaki sauce, or to taste
1 pinch salt (optional)

Steps:

  • Spread pumpkin seeds in a single layer on a baking sheet lined with waxed paper; set aside in a cool, dry place and allow to dry overnight, turning seeds a time or two during several hours of drying.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Mix melted butter, Cajun seasoning, garlic powder, paprika, chili powder, seasoned salt, and teriyaki sauce in a bowl; toss the pumpkin seeds in the seasoned butter to coat. Set seasoned pumpkin seeds aside for 5 minutes to absorb flavors. Spread seeds onto a baking sheet.
  • Bake in the preheated oven until seeds are browned and fragrant, 45 minutes to 1 hour; stir after 30 minutes. Remove and let cool until seeds stop making a popping noise; sprinkle with salt if desired.

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