Monday, October 24, 2011

Roasted Pumpkin Seeds- Two Ways, Savory and Sweet


Roasted Pumpkin Seeds are one of my favorite snacks this time of year.  One taste makes all the work of separating seeds from the pulp completely worth it.  I have tried lots of recipes over the years, but this is probably my favorite.  A bit salty, a bit garlicky, and with just a hint of heat from the Worcestershire sauce and seriously so, so good.  They are awesome just by the handful, but also taste yummy sprinkled on soups and salads or anywhere you would like a bit of a crunch.

I have also added a nice Cinnamon Sugar version.  You soak the seeds in apple cider, bringing out the sweetness of the pumpkin flavor.  By tossing it with a buttery, cinnamon sugar topping, the heat from the oven makes the sugars caramelize, giving them an almost candy coating.  I love salty and sweet snacks together, so if you have enough seeds to make both flavors do it and serve them side by side.



Roasted Pumpkin Seeds
2 cups pumpkin seeds, cleaned and rinsed
1 1/2 tablespoons melted butter OR olive oil
1/2 teaspoon salt (I like using corse salt)
1/2 teaspoon garlic salt
1/8 teaspoon garlic powder
2 teaspoons Worcestershire Sauce
1/8 teaspoon cracked black pepper (about 20 grinds from the pepper mill)

Preheat oven to 275 degrees.

Seperate the seeds from the pulp of the pumpkin.  Don't worry about getting all of the pumpkin strands off, it adds extra flavor to the roasted seeds.  I just love when I get a seed with pumpkin still attached- yum!  You just want the seeds clean enough so you can easily toss them.  Once rinsed, lightly dry and set aside.

In a large mixing bowl, add the melted butter, Worcestershire Sauce, salt, pepper, garlic salt, and garlic powder and whisk until well blended.  Add the pumpkin seeds and toss, throughly coating in the butter mixture.  Spread pumpkin seeds in a single layer onto a silpat or parchment paper lined baking sheet.  Bake for 1 hour, checking them often and tossing occasionally, until butter topping has dried and the pumpkin seeds are golden brown.

Remove from the oven and allow to cool and dry-out the rest of the way on the cookie sheet on top of the stove.  Store in an airtight container.



Cinnamon-Sugar Apple Cider Pumpkin Seeds
2 cups pumpkin seeds, cleaned and rinsed
1 1/2 cups apple cider
1 1/2 tablespoons melted butter OR olive oil
1/8 teaspoon salt
1 tablespoon brown sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg

Preheat oven to 275 degrees.

Pour the apple cider in a medium sauce pan and bring to a boil.  Add the pumpkin seeds and boil on medium heat for 10 minutes. Drain the seeds and pour them in a large mixing bowl.

Pour the melted butter or olive oil into the bowl, along with the salt, brown sugar, cinnamon, and nutmeg.  Mix well to coat and spread pumpkin seed in a single layer onto a silpat or parchment paper lined baking sheet.  Bake for 1 hour, checking them often and tossing occasionally, until butter topping has dried and the pumpkin seeds are golden brown.

Remove from the oven and allow to cool and dry-out the rest of the way on the cookie sheet on top of the stove.  Enjoy!

Store in an air-tight container.


14 comments:

  1. Thanks to this post I just went out and bought two more pumpkins! I never made the sweet ones before and I can't wait to try soaking them in cider.
    I <3 pumpkin seeds! and your awesome post : )

    ReplyDelete
  2. I am thrilled i have two more pumpkins sitting on my front stoop so I can make more of these too :) Let me know what you think of the sweet ones! Great meeting you in person at the OBA meet-up Wednesday!

    ReplyDelete
  3. Good recipe Amie. So many people don't roast the seeds long enough giving you tough fibrous shells like the commercial ones and they aren't very nice. Done this way you get delicious crunchy shells. I guess I am going to have to go get some pumpkins.

    ReplyDelete
  4. My little grand daughter came home from senior kindergarten on Tuesday with a little cup of roasted pumpkin seeds for a snack. Guess what she did with them, haha, she planted them in my garden. Isn't that too cute.
    Thanks for your two pumpkin seed recipes.

    ReplyDelete
    Replies
    1. Oh my, that is the sweetest! I just want to kiss her little cheeks. Thank you for the sweet story!

      Delete
    2. Omg my lil one did too! Her class took the seeds out and the secretary roasted them for the kids. She loooved them so guess what's in the oven tonight LOL

      Delete
  5. Have both of kinds in the oven right now, can't wait to try them!

    ReplyDelete
    Replies
    1. Yay! I hope you love them as much as we do!

      Delete
  6. Just made both kinds...soooo good! Thanks for sharing!

    ReplyDelete
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