Sweet Spicy Pumpkin Seeds

How To Roast Pumpkin Seeds

Here is a simple and delicious way to prepare sweet spicy pumpkin seeds. Save the seeds from your Jack-o-lantern when you are cleaning it out.

It's a great way to use the whole pumpkin (and get a super treat your family will enjoy snacking on). Yes, you can use squash seeds, too!

Look at the many ways to use them. You might just find you haven't made enough!

Sweet Spicy Pumpkin Seeds

Prepare the pumpkin seeds:

1.    Scoop out seeds.
2.    Spread them on newspaper or paper towels to dry at room temperature. (see Note at bottom)

In a microwave-safe container, mix:

    1 1/2 teaspoons each honey and brown sugar
     or 2 tablespoons corn syrup
    1 teaspoon safflower oil (Olive oil works, too)
    1/8 teaspoon salt
    3/4 teaspoon cinnamon
    1/8 teaspoon ground cloves

1.    Microwave for 30 seconds on High.
2.    Stir in 3/4 cup of dried pumpkin seeds until coated.
3.    Spread on a parchment paper-covered cookie sheet.
4.    Bake at 325 degrees for 25-30 minutes, stirring every 10 minutes or so.

Best Pennywise Tip: Its better not to wash the pumpkin seeds, but if you do, wash them in cold water in a colander, drain in the colander, spread them out on a parchment covered baking pan, then let them dry for at least a day and a half before proceeding. 

Basic Toasted Pumpkin Seeds

A slightly different version with lower oven temperature, this is perfect for more savory Pumpkin seeds.

Separate the fiber or strings from the seeds.
For every 2 cupfuls of seeds, add:

1 ½ tablespoons melted butter or oil (olive oil is nice)
1 ¼ teaspoons salt.

1. Spread in a shallow pan.
2. Bake at 250 F, stirring often, until crisp and brown.


 Perhaps you like more flavor or something less sweet and more spicy. Use the Basic Toasted Pumpkin Seed recipe above.

Sprinkle with these options, using each one separately or in combinations of your choice:
Italian seasoning
Chili powder

Besides snacking on these delicious treats a handful at a time, try adding them to prepared food.

Use the sweet versions to top ice cream, pumpkin pie or cake or even a salad.
Use the spicy versions to top soup, tacos, baked potatoes or chili.


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