Roasted Pumpkin Seeds – 6 Ways
Author: Gravel & Dine
Recipe type: snacks
Serves: ½ cup
- ½ c pumpkin seeds
- 1 t oil
- Cinnamon Sugar:
- 1 T brown sugar
- ½ t cinnamon sugar
- Pinch kosher salt
- Sweet & Spicy:
- 1 T brown sugar
- ½ t kosher salt
- ⅛ t cayenne
- ⅛ t ground pepper
- Honey:
- 1 t honey
- Sprinkle salt (when baked)
- Southwest:
- ¼ t kosher salt
- ¼ t pepper
- ¼ t Mexican oregano
- ⅛ t cayenne
- ⅛ t chipotle powder
- 1 t ancho chili powder
- ½ t onion powder
- ½ t garlic powder
- ¼ t cumin
- Barbecue:
- 1 t Penzey’s BBQ 3000
- Ranch:
- ½ t kosher salt
- ¼ t onion powder
- ¼ t parsley
- ¼ t garlic powder
- ¼ t dill weed
- ⅛ t paprika
- ⅛ t pepper
- Remove pumpkin seeds from pumpkin and remove as much of the pumpkin ‘guts’ as possible.
- Fill a large bowl with warm water and add seeds. Gently slosh around and let sit for 5 minutes.
- Gently remove from water and dry on paper towels.
- Preheat oven to 300 degrees and line a baking sheet with parchment paper.
- Place a half cup of pumpkin seeds on the baking sheet. Toss with a teaspoon of oil. Toss with the seasoning mix of your choice.
- Bake for 20-30 minutes until lightly golden.
- Cool and store in an airtight container.
Recipe by Gravel & Dine at https://gravelanddine.com/roasted-pumpkin-seeds-6-ways/
3.5.3217