Roasted Pumpkin Seeds With Maple Syrup Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
• In a large skillet over medium-low heat, melt the butter, then stir in the seeds. Cook, stirring constantly, until the seeds turn slightly brown in color, about 10 minutes. Remove from heat. Drain off any excess butter, and stir in the cinnamon, nutmeg, and maple syrup until the seeds are thoroughly coated with spices. Spread the seeds out onto the prepared baking sheet.
• Bake in the preheated oven until crisp and golden brown, stirring every 10 minutes, for 30 to 45 total minutes of baking time.

Steps:

• Preheat oven to 425°F.
• Place all the ingredients in a bowl and toss well to coat.
• Transfer seeds and any liquid to a parchment-lined baking sheet. Spread out mixture evenly in a single layer.
• Toast just until the seeds are golden brown and become fragrant, approximately 10-15 minutes. Stir mixture occasionally to brown evenly. WATCH OVEN CAREFULLY!
• Let cool. Once cooled, keep in airtight container.

Steps:

• Preheat the oven to 300 degrees F. Coat a parchment-lined baking sheet with the olive oil.
• 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 remove to a bowl. Separate the seeds from the stringy pulp, then rinse the seeds in a colander under cold water. Shake the seeds dry; don't blot them with paper towels--they will stick.
• Spread the seeds in a single layer on the prepared baking sheet and bake until beginning to dry out, about 30 minutes.
• Meanwhile, put the bourbon in a small saucepan, set over high heat and cook until reduced slightly, 1 to 2 minutes. Add the maple syrup and cook until slightly thickened and reduced to about 1/4 cup, another 3 to 5 minutes.
• Whisk the egg white in a medium bowl until foamy. Add the baked pumpkin seeds and toss until fully coated. Add the bourbon and maple mixture and toss again to coat.
• Line a clean baking sheet with foil and spray with nonstick cooking spray. Spread the seeds on the prepared baking sheet and continue to bake until caramelized and dry, an additional 25 to 30 minutes. Cool before serving.

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.

Steps:

• Preheat oven to 210C (190C fan forced).
• Lightly grease a large roasting pan.
• Add pumpkin to pan and season with salt and pepper and drizzle with oil and half the syrup and roast for 20 minutes or until jut tender and lightly browned.
• Combine pecans and remaining syrup in a bowl.
• Add pecan mixture to pumpkin mixture and roast for 10 minutes or until pumpkin is tender.
• Serve with the sour cream.
• TIP - you could add 1 teaspoon fresh thyme leaves with the oil in step 3.