The Best Recipe for Roasted Pumpkin Seeds
Roasted pumpkin seeds are packed with fiber and protein and they have a beautiful earthy, nutty taste. The following recipe for roasted pumpkin seeds is almost foolproof but remember, when making toasted or roasted pumpkin seeds, it is important to watch them because they can burn easily. Once they have burned, there is nothing you can do with them. If your pumpkin seeds have dried out, they will need less roasting time. If you want them to be saltier, you can boil them for ten minutes in salted water or let them sit overnight in salted water before roasting them.
For earthier tasting roasted pumpkin seeds, clean the seeds but do not wash them. Sprinkle salt over the pumpkin seeds and roast them until they are golden. You can use plain salt, onion salt, garlic salt or a combination of these. There is no right or wrong way to season pumpkin seeds for baking and you can make a couple of batches, one sweet, and one savory, if you have enough pumpkin seeds. You can use sweet flavors like sugar and cinnamon, to make a sweet roasted pumpkin seeds recipe or savory ones like hot sauce, Worcestershire sauce, garlic salt and more for savory roasted pumpkin seeds.
These seeds are a great addition to, or topping for, all kinds of recipes for creamy pumpkin soups, any canned pumpkin soup recipe or your favorite classic pumpkin soup dish. This recipe for roasted pumpkin seeds is very simple and you can tinker with it if you like. Swap the Worcestershire sauce for hot sauce, add a sprinkle of onion salt, or throw in some nutmeg if you like. If you are making a recipe roasting pumpkin seeds for a soup topping, you can either use similar spices or use different ones for contrast.
- 2 cups pumpkin seeds
- 1 ½ tablespoons melted butter
- ⅛ teaspoon garlic salt
- ½ teaspoon salt
- 2 teaspoons Worcestershire sauce
- Preheat the oven to 275 degrees F.
- Stir the pumpkin seeds and butter together, in a large mixing bowl, and add the other ingredients. Stir until everything is well combined, then spread the pumpkin seeds in one layer on a baking sheet.
- Bake them for 50 minutes to an hour, or until they are golden brown.
- Stir them occasionally so they brown evenly.
- Set them aside to cool because hot pumpkin seeds can burn your skin.
- These roasted pumpkin seeds can be refrigerated in an airtight container for up to 6 weeks
These delicious roasted pumpkin seeds are an appetizing golden brown with slight charring. They are crisp, rich, earthy flavored, and they really do make a wonderful topping for your favorite pumpkin soup recipe. You can also enjoy roasted pumpkin seeds as a wholesome snack or as a salad ingredient. It is important, when learning how to make a recipe for roasted pumpkin seeds, to keep an eye on them while they cook, or at least check them every few minutes. Pumpkin seeds can burn within a minute if not and completely blackened pumpkin seeds really do not taste good!
Leave a Reply
- Amazing Tomato and Vegetable Soup May 9, 2016
- Pot Roast Soup or is It Stew April 26, 2016
- Beer Cheese Soup with Brats and Cheddar April 19, 2016
- Italian Wedding Soup with Ditalini Noodles April 6, 2016
- Parmesan Chipotle Black Bean Soup with Guacamole April 3, 2016
- Fire Roasted Rotisserie Chicken Noodle Soup March 31, 2016
- 2 Ingredient Crockpot Ham and Split Pea Soup March 28, 2016
- Crockpot Irish Beef Stew Recipe with Guinness March 24, 2016
- Cream of Potato Soup with Cheddar Cheese and Bacon March 20, 2016
- Cream of Potato Soup with Cheddar Cheese and Bacon (253578 Views)
- Extra Spicy Chicken Soup (195433 Views)
- Crock Pot Beef Stew and Herb Dumplings (90130 Views)
- Onion Soup Articles (54593 Views)
- Rich and Creamy Seafood Chowder Recipe (52304 Views)
- Healthy Crockpot Bean Soup (40763 Views)
- Crockpot Corn Chowder (40659 Views)
- Crockpot Chicken Stew with Mushrooms and White Wine (28825 Views)
- 4 Ingredient Potato Soup (26237 Views)
- Grilled Corn Chowder with Bacon and Chive (23334 Views)