{"id":9483,"date":"2019-10-01T14:13:00","date_gmt":"2019-10-01T19:13:00","guid":{"rendered":"http:\/\/gw.finelimedesigns.com\/2012\/11\/sweet-and-salty-toasted-pumpkin-seeds-easy-and-addictive-3\/"},"modified":"2020-10-28T14:29:49","modified_gmt":"2020-10-28T19:29:49","slug":"sweet-and-salty-toasted-pumpkin-seeds","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/sweet-and-salty-toasted-pumpkin-seeds\/","title":{"rendered":"EASY Toasted Pumpkin Seeds"},"content":{"rendered":"\n

My incredibly easy to make<\/em> toasted pumpkin seeds are such a delicious, healthy, and addictive snack food. You can make them sweet, salty, spiced, or a combination of those flavor profiles!<\/p>\n\n\n\n

\"Toasted<\/figure><\/div>\n\n\n\n\n\n

Ingredients<\/h2>\n\n\n\n

You have two choices when making this recipe:<\/p>\n\n\n\n

  1. Buy raw pumpkin seeds [paid link]<\/a><\/strong>. You can often find these in the bulk section of grocery stores.<\/li>
  2. Save the seeds from a pumpkin<\/strong> when making a jack-o’-lantern or when making pumpkin cupcakes<\/a> or pumpkin cake<\/a>. If you are using your own seeds, wash them thoroughly and set them on a cookie sheet to dry thoroughly before using them.<\/em><\/li><\/ol>\n\n\n\n

    Tip:<\/span><\/strong> You can eat these seeds with the shells still on them.<\/strong> There is no need to shell them.<\/p>\n\n\n\n

    How It’s Made<\/h2>\n\n\n\n

    No matter whether you like them savory or sweet, the basic formula for making the recipe is the same.<\/p>\n\n\n\n

    First, mix the seeds with spices and a little melted butter or oil to make the spices stick.<\/p>\n\n\n\n

    Next, spread them in a single layer on a cookie sheet lined with parchment paper or a silicone mat.<\/p>\n\n\n\n

    Bake at 300 F for about 45 minutes. You’ll know they’re done when they are lightly browned.<\/p>\n\n\n\n

    Seasoning Options<\/h3>\n\n\n\n

    Sweet<\/h4>\n\n\n\n

    When I want to go sweet, I season them with brown sugar and cinnamon<\/strong>.<\/p>\n\n\n\n

    Savory<\/h4>\n\n\n\n

    If you prefer savory pumpkin seeds, try seasoning them with kosher or coarse salt<\/strong>. You’ll get a nice salty crunch like you would with a salted pretzel.<\/p>\n\n\n\n

    Spiced<\/h4>\n\n\n\n

    Experiment with your favorite spices. Try pumpkin pie spice<\/strong>, pizza spices like basil, garlic, and oregano<\/strong>, or make them spicy and tangy with chili powder and lime juice<\/strong>.<\/p>\n\n\n\n

    Expert Tips and FAQs<\/h2>\n\n\n\n
    \"Pile<\/figure><\/div>\n\n\n\n

    In my opinion, the best combination of spices is one that is both sweet and salty<\/strong> – just like I use for my roasted chickpeas<\/a>. There’s something about a sweet and salty combination that gets me every time; it’s so addictive!<\/p>\n\n\n\n

    FAQs<\/h3>\n\n\n\n
    How do I process seeds from a fresh pumpkin?<\/strong>

    Wash them thoroughly and set them on a cookie sheet to dry thoroughly before using them in this recipe.<\/p> <\/div>

    Can I make this recipe in the microwave?<\/strong>

    Yes! Place the prepared seeds in a single layer in a microwave-safe dish. Microwave them in two minute increments, stirring between each one, until they are done (about 8 minutes).<\/p> <\/div>

    How Can I Store These?<\/strong>

    They will be soft when they first come out of the oven (or microwave) and they will get crunchier as they cool<\/em>.Once they’re completely cooled, store toasted pumpkin seeds them in an airtight container in the pantry for up to three months or up to a year in the refrigerator<\/strong>. You can also freeze them for even longer!<\/p> <\/div>

    Other than snacking on them, what can I use them in?<\/strong>

    You can use the seeds in pumpkin seed bark<\/a>, maple glazed pumpkin seed clusters<\/a>, and pumpkin seed brittle<\/a>.<\/p> <\/div> <\/div>\n\n\n\n