Spiced Roasted Pumpkin Seeds Recipe

Spicy Pumpkin Seeds l Skinnytaste

WEBOct 28, 2015 · Prepare the seeds. Remove the seeds from the pumpkin. Rinse in a colander under cold water. Shake off excess water, spread …

Rating: 5/5(1)
1. Preheat oven to 300F degrees.
2. Remove the seeds from the pumpkin and separate them from the stringy pulp and rinse the seeds in a colander under cold water.
3. Shake off any excess water, spread the seeds on a baking sheet and roast for about 10 minutes or until seeds are dry, tossing halfway through.
4. In another small bowl, combine the onion powder, garlic powder, mustard, smoked paprika, cayenne, salt and brown sugar.

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Sweet and Spicy Roasted Pumpkin Seeds Savory Simple

WEBOct 19, 2019 · Combine all of the ingredients in a small bowl, stirring thoroughly until the pumpkin seeds are evenly coated (taste a few and …

Rating: 5/5(3)
1. Place an oven rack on the center shelf and preheat the oven to 300 degrees F. Line a sheet pan with parchment paper or foil (if using foil, I recommend lightly spraying with cooking spray to prevent sticking).
2. Combine all of the ingredients in a small bowl, stirring thoroughly until the pumpkin seeds are evenly coated (taste a few and adjust the seasoning if needed). Spread in a single layer on the prepared sheet pan.
3. Roast for 40-50 minutes, stirring and gently flipping the seeds a few times so they cook evenly. They’re ready when the color has darkened slightly and they smell amazing. Allow to cool.
4. Roasted pumpkin seeds will keep in an airtight container for 2-3 days at room temperature, a week in the refrigerator, or in the freezer for around 3 months.

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Roasted Spicy Seasoned Pumpkin Seeds Tastes Lovely

WEBOct 7, 2014 · Preheat oven to 250 degrees. Line a baking sheet with parchment paper. In a microwave safe medium size bowl, melt the …

Rating: 5/5(3)
1. Preheat oven to 250 degrees. Line a baking sheet with parchment paper.
2. In a microwave safe medium size bowl, melt the butter for 30 seconds in the microwave. Add in the lemon pepper, garlic powder, salt and cayenne pepper. Stir to combine. Add in the pumpkin seeds and toss so all the seeds are evenly coated. Spread the seeds out in an even layer on the baking sheet and roast for 1 hour, stirring the seeds halfway thru. Allow to cool for a few minutes before eating.
3. Will keep in an airtight container for 10 days.

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