Spiced Toasted Seeds Recipes

Steps:

• Preheat the oven to 160C/ 140 fan/ Gas mark 3.
• Mix all the ingredients together in a bowl and spread onto a baking sheet. Cook for 15 - 20 mins until dry and golden. Stir once during cooking. Allow to cool and store in a sealed container for up to 3 weeks.

Steps:

• Stir together pepitas, lime juice, chili powder, sugar, and 1 teaspoon salt.
• Heat pepitas in a large skillet over medium heat, stirring occasionally, until toasted, about 4 minutes.

Steps:

• in a heavy, dry skillet over moderate heat, stirring, until fragrant and a shade or two darker, 3 to 5 minutes.
• in a shallow baking pan in a 350° F oven until golden, 5 to 10 minutes
• either way.

Steps:

• Preheat an oven to 350 degrees F.
• Line a large baking tray with parchment paper. Spread the pumpkin seeds out onto the tray and roast until the seeds are lightly toasted, about 12 minutes.
• Add the toasted seeds to a large bowl along with the olive oil, and toss. Add the spices and toss again. Season the seed mixture with sea salt, to taste and serve.

Steps:

• Heat oven to 350 degrees. Spread seeds on a cookie sheet liberally covered with olive oil. Bake 15 to 20 minutes, or until seeds turn a light golden brown.
• Combine remaining ingredients in a bowl. Remove seeds from oven, and toss them in the spices. Toasted seeds will keep several weeks at room temperature.

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 the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.
• In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
• Bake for 1 hour, stirring occasionally.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Toss pumpkin seeds with paprika, Cajun seasoning, and salt until coated. Mix Worcestershire sauce with melted butter in a small bowl, pour over seeds, and stir to to combine. Spread seeds onto a baking sheet in a single layer.
• Roast seeds in the preheated oven until browned and crunchy, 45 minutes to 1 hour; stir and turn seeds several times during roasting.