Spicy Pumpkin Seed 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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Sugar Free Sweet and Spicy Pumpkin Seeds THE …

WebSep 14, 2020 · Preheat the oven to 300. In a small bowl, mix together your sugar and seasonings. Make any adjustments as needed for flavorings …

Rating: 4.8/5(4)
1. Clean your pumpkin seeds and allow them to dry off on a paper towel or clean kitchen towel.
2. Prep a rimmed baking sheet for non-stick. Some folks like to use parchment paper or foil that is lightly sprayed with nonstick.. Preheat the oven to 300.
3. In a small bowl, mix together your sugar and seasonings. Make any adjustments as needed for flavorings as desired. Next, in a medium bowl, toss together the pumpkin seeds with the canola oil. Then add the seasonings from the small bowl and continue to toss.
4. Lay the seeds out on the prepared baking sheet and bake until they begin to brown (about 45 minutes). Be sure to stir the seeds as needed during the baking process. Allow the seeds to cool before eating.

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Roasted Pumpkin Seeds Healthy Recipes Blog

WebSep 2, 2023 · Place the pumpkin seeds in a medium bowl. Add the olive oil, kosher salt, smoked paprika, garlic powder, and cayenne pepper. …

Rating: 5/5(105)
1. Preheat your oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
2. In a medium bowl, using a large spoon or your clean hands, mix the pumpkin seeds, the oil, and the seasonings.
3. Spread the pumpkin seeds in a single layer on the prepared baking sheet. Roast until golden, stirring the seeds halfway through, 15-20 minutes. Start checking after 15 minutes and watch out to make sure they don't burn - they progress from pale to browned very fast.
4. Serve immediately - they are wonderful when warm. Keep completely cooled leftovers in an airtight container at room temperature for 2-3 days.

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