CRISPY, CRUNCHY PUMPKIN SEEDS
I made this recipe up the other day when baking my pie pumpkin up, and it's fantastic. The seeds have the perfect crunch, and are full of flavor. A yummy, easy snack. Definitely double and triple this recipe and enjoy with a group! Delicious.
Provided by Leanna the Squirrel
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 2h55m
Yield 8
Number Of Ingredients 5
Steps:
- Separate seeds from pulp and rinse under warm water. Pick out remaining pulp. Shake off excess water, place on a towel, and roll up. Let dry in a warm location for 2 to 3 hours.
- Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone mat or foil.
- Mix dry pumpkin seeds and melted butter together in a bowl. Sprinkle on garlic salt, onion salt, and paprika. Spread on the prepared baking sheet.
- Bake in the preheated oven until golden and crisp, stirring halfway through, about 45 minutes. Let cool and store in an airtight container, but they taste amazing warm, too.
Nutrition Facts : Calories 98.4 calories, Carbohydrate 8.9 g, Cholesterol 7.6 mg, Fat 6 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 2.4 g, Sodium 909.4 mg
ROASTED PUMPKIN SEEDS
Here is an easy recipe for roasting fresh pumpkin seeds.
Provided by Rosemary
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
Nutrition Facts : Calories 83.3 calories, Carbohydrate 8.6 g, Cholesterol 3.6 mg, Fat 4.5 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 12.5 mg
AIR FRYER PUMPKIN SEEDS
You can have crispy, salty pumpkin seeds ready in just 30 minutes thanks to the air fryer. They are delicious plain, but also great with your favorite seasonings. Toss the seeds with a generous coating of ranch seasoning, chili powder or sumac, for instance, just before air frying them.
Provided by Food Network Kitchen
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Preheat a 6-quart air fryer to 360 degrees F.
- Cut a 10-inch circle in the top of the pumpkin and remove the top. Scrape out the pulp and seeds with a large spoon and transfer to a bowl. Separate the seeds from the stringy pulp, then rinse the seeds in a colander under cold water. Shake the seeds dry; it's okay if they're damp so don't blot them with paper towels (they will stick to the paper).
- Toss together the pumpkin seeds, olive oil and salt in a clean bowl. Transfer to the air fryer basked in a single layer and cook, shaking the basket every 5 minutes, until lightly golden and crispy, about 15 minutes. Cool before serving.
CRISPY SALTY PUMPKIN SEEDS
Steps:
- Your pumpkin seeds should be as free of as much pumpkin goo as possible, but don't worry if there's the occasional orange hair. Melt a small amount of butter on the bottom of a dutch oven, using medium heat. Place the pumpkin seeds into the pot, and stir frequently. Depending on how many pumpkin seeds you have, you may need to add more butter to keep them from sticking on the bottom of the pot. Lightly spray a cookie sheet with non-stick spray. When the pumpkin seeds begin to get puffy, but before they begin to turn brown, remove them from the pot and place them in a single layer on the cookie sheet. Liberally salt the seeds with Sea Salt, as if you were salting popcorn. Turn your oven on to Broil. Place the cookie sheet on an upper-middle rack. It'll be about 5 minutes when you see the seeds begin to turn light brown. Remove the seeds and use a spatula to flip the seeds over. Broil more until the seeds become a darker brown. Remove, add more salt if necessary, and eat while warm.
PERFECT CRISPY TOASTED PUMPKIN SEEDS
If pumpkin seeds are properly toasted they are wonderfully crunchy to eat, boiling the seeds in the stated amounts of water will create the best crunchy pumpkin seeds --- you will use 2 cups water to every 1/2 cup seeds and about 2 teaspoons of salt to every 2 cups water --- yield is only estimated it will depend on how much seeds you get from one medium pumpkin.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 40m
Yield 3 cups seeds
Number Of Ingredients 4
Steps:
- Set oven to 400 degrees.
- Set oven rack to middle position.
- Cut open the pumpkin.
- Use a strong metal spoon to scoop out the insides of the pumpkin.
- Separate the seeds from the stringy core.
- Rinse the seeds under cold water.
- In a small saucepan add in the seeds to the water and salt (the amount of water and salt you will need is listed in the heading) bring to a boil and let simmer for 10 minutes (set timer to for this, and start timer when water is at a full boil).
- Remove from heat and drain well.
- Place on a paper towel and pat the seeds fairly dry (they do not have to be completely dry!).
- Brush about 1 tablespoon olive oil in the bottom of a cookie/baking sheet.
- Spread out the seeds onto the cookie/baking sheet in one layer.
- Bake for about 20 minutes or until the seeds begin to brown.
- When the seeds are browned to your liking then remove from oven and let the pan cool on a rack.
- Sprinkle with salt if desired.
- Either crack open to remove the inner seed or eat whole.
Nutrition Facts : Calories 39.8, Fat 4.5, SaturatedFat 0.6, Sodium 0.1
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