Spicy Pumpkin Seeds Recipes

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
• In a small bowl, combine the sugar, cinnamon, allspice, cumin and cayenne. In a large bowl, beat the egg white until frothy. Stir in the pumpkin seeds, then add the sugar mixture and toss until the seeds are completely coated.
• Spread the seeds out on the prepared baking sheet. Bake until crispy, 20 to 25 minutes. Let cool completely. Store in an airtight container.

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine pumpkin seeds, chili powder, cayenne pepper, coarse salt, and fresh lime juice; toss to coat. Spread on a rimmed baking sheet; bake until puffed and browned, about 10 minutes.

Steps:

• In a small bowl, toss pumpkin seeds with oil, Worcestershire sauce and hot pepper sauce. Combine the salt, paprika, cumin and cayenne; sprinkle over seeds and toss to coat. , Line a 15x10x1-in. baking pan with foil; grease the foil. Spread pumpkin seeds in pan. Bake, uncovered, at 250° until lightly browned and dry, 45-50 minutes, stirring occasionally. Cool completely. Store in an airtight container.

Steps:

• Preheat oven to 350 degrees F.
• Place the pumpkin seeds in a large bowl and toss with the oil, ancho powder, salt, and chile de arbol powder. Spread evenly on a baking sheet and bake for 8 to 10 minutes, stirring once. Let cool and store in an airtight container.

Steps:

• Preheat oven to 250°F.
• Remove and wash seeds from pumpkin.
• Spread seed on cookie sheet bake for 1 hour stirring occasionally, about one hour.
• Combine in bowl 3 tablespoons sugar, salt, cumin, cinnamon, ginger, cayenne.
• Heat peanut oil in large skillet over high heat.
• Add pumpkin seeds and remaining 2 tablespoons sugar.
• Cook until sugar melts and seeds caramelize (about 45 seconds).
• Transfer to bowl with spices and coat well.
• Let cool.
• Store for up to 1 week in airtight container.

Steps:

• Preheat oven to 300°.
• Place seeds in a bowl and fill with water; swish seeds around; strain. Rinse and drain.
• Toss seeds with lime or lemon juice, cayenne, and 1/2 tsp sea salt.
• Spread on a parchment-lined baking sheet and toast in oven for 12 minutes. Stir and continue toasting for 10-12 minutes more, or until puffed and fragrant. Remove from oven; cool.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
• In a large bowl, stir together 3 tablespoons of sugar, the cumin, cinnamon, ginger, and cayenne pepper, and set aside.
• Place the pumpkin seeds on the prepared baking sheet, spray them with cooking spray, and sprinkle with salt to taste. Bake the seeds in the preheated oven until lightly golden, 20 to 25 minutes.
• Heat the oil in a large nonstick skillet over medium heat, and stir in the toasted pumpkin seeds along with 2 tablespoons of sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes. Stir the caramelized seeds into the bowl of sugar-spice mixture, toss to coat, and let cool.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking pan with aluminum foil.
• Stir together the pumpkin seeds and butter in a bowl. Add the salt, Worcestershire sauce, brown sugar, and hot pepper sauce; stir. Spread the seeds in a single layer on the baking pan.
• Bake in preheated oven until crispy, about 45 minutes.

Steps:

• In a small bowl, toss the pumpkin seeds with hot sauce. Combine the chili powder, salt, cumin, cayenne and pepper; sprinkle over seeds and toss to coat. Spread into a greased foil-lined 15x10x1-in. baking pan. , Bake, uncovered, at 250° for 45-50 minutes or until seeds are lightly browned and dry, stirring occasionally. Cool completely. Store in an airtight container.

Steps:

• Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds, and reserve the flesh for another use (see Pumpkin Pie). Pumpkin should yield 1 cup seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.
• In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.