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- Dish type
- Side dish
- Vegetable side dishes
- Roasted vegetables
These are a sweet twist on the usual salty roasted pumpkin seeds. A nice treat round Halloween, especially if you are trying to get your kids to eat something other than chocolate!
116 people made this
- 500g pumpkin seeds, rinsed and dried
- 100g butter, melted
- 2 tablespoons dark brown soft sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons demerara sugar, divided
MethodPrep:10min ›Cook:1hr ›Ready in:1hr10min
- Preheat oven to 180 C / Gas mark 4.
- Combine the pumpkin seeds, butter, brown sugar, cinnamon and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer on a swiss roll tin.
- Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons demerara sugar over the seeds; stir to coat. Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring. Bake another 15 minutes. Allow to cool before serving. Store leftover seeds in an airtight container.
Reviews & ratingsAverage global rating:(120)
Reviews in English (91)
I made these for Halloween and put them in a glass jar calling them "cockroaches" - they were delicious!-12 Nov 2010
I wish I had paid more attention to the reviews! (There were only 2 of them when I made this recipe.) The oven temp on this recipe is obviously way too high, especially compared to other toasted pumpkin seed recipes. That should have thrown a red flag for me, but I didn't trust my instincts, and instead followed the recipe, only to end up with burned seeds. Too bad, I really liked the idea of a sweet alternative to a seasonal favorite. Maybe I'll try again next year with a 275 degree oven...-03 Nov 2007
Great recipe, thanks! I followed the recipe to a T, except, after reading the reviews, I baked in 7 minute intervals, instead of 15.-31 Oct 2007
Easy Roasted Pumpkin Seeds Recipe
Why It Works
- Drying the seeds before roasting ensures they can be evenly coated in oil, for a perfectly toasted texture.
- Roasting the pumpkin seeds at a moderate temperature dries them out without burning them, for a golden exterior and crisp center.
Roasting pumpkin seeds isn't exactly rocket science, but there are some surefire ways to guarantee great flavor and texture. The secrets: Dry your pumpkin seeds before roasting them, and coat them in oil to help them toast evenly and get a nice, crisp, flavorful finish.
To enjoy year round - buy bag of raw pumpkin seeds from Amazon and enjoy roasted pumpkin seeds even when pumpkins aren't in season!
Brown sugar can be substituted with granulated sugar.
Butter can be substituted with coconut oil.
Remember - pumpkin seeds with the shells need to be used for this recipe. Seeds that have been removed from their shells will take much less time to roast.
Sometimes You Just Need a Good Snack!
If you’re reading this blog, chances are you’ve embarked on your gluten-free journey, but are missing your favorite snack foods. You’re bored with all of the gluten-free options out there (which, let’s face it, aren’t all that healthy). Let me ask you a few questions:
- Are you new to a real foods diet or just bored with eating the same thing every day?
- Are you in need of healthy snack ideas for your whole family?
- Would you like recipes that are easy, delicious, and healthy?
If you answered yes to any of these, then my eBook, Gluten-Free Snacks, is for YOU! This book features delicious real food snack recipes from an established community of real food bloggers. All of the recipes featured in this ebook are tried and true recipes that have been put to the test of both preparation and taste.
Long before blogging and social networks, trading recipes has been a way to connect and transfer culture, nourishment, and love from the heart of the home (the kitchen) to others. So, in the spirit of old-fashioned cookbooks produced by schools and churches, each cook featured in this book has provided her BEST recipe, so it winds up a collection of the best of the best!
You will love all the new ideas and new flavors in this book. Clear, easy to follow instructions, beautiful photographs, and accessible ingredients will make this book a favorite resource.
Feed your family healthy and nourishing gluten-free snacks every day without sacrificing taste! These snacks are a great way to add variety to your family’s diet. Healthy snacks are what keep us going between meal times, giving us the energy and sustainable blood sugar that we need to power through our to-do list.
It’s time to ditch the food boredom and embrace deliciousness once again! The Gluten-Free Snacks eBook is your ticket to healthy, delicious, well-balanced snacks to keep you energized and focused no matter the time of day or activities you’re enjoying! Learn more about this eBook and how to download your copy of Gluten-Free Snacks here (or click on the image below).
Cinnamon Roasted Pumpkin Seeds
It’s been raining here on almost every weekend lately. So yesterday we finally got around to getting the girls a pumpkin to carve.
My 4 year old is grossed out by the “guts”, but my 2 year old loved sticking her hands in and pulling out the seeds. While they were carving, I was cleaning off the seeds to roast. I got all the stringy stuff off and then gave them a good rinse. After that, I set them out to dry overnight. Today I roasted them and they are so good. My house smelled like Fall. This recipe kind of reminds me of my Maple Cinnamon Roasted Chickpeas.
These are pretty addicting. I made them in under 35 minutes. Real simple recipe.
Cinnamon Roasted Pumpkin Seeds
Cinnamon and Sugar Roasted Pumpkin Seeds
Put the cleaned pumpkin seeds into a medium-sized bowl. Add the cinnamon, sugar, and salt to your pumpkin seeds. Pour the melted butter over the seeds and give them a good mix.
Line a baking sheet or a roasting pan with the sheet of parchment paper. Pour the seeds on top and spread them evenly across the pan.
Place the pan in the preheated oven for about 25 minutes, or until fully roasted.
You get a couple of things with these pumpkin seeds. First your house will just smell amazing. It was hard for my kids not to resist opening the oven and pulling the seeds out ahead of time. But they were patient enough for me to pull them out and plate them up. Second, you get a pretty darn delicious and sweet snack.
If you are looking for something new to do with your pumpkin seeds, give these a shot.
Rustic Cinnamon Roasted Pumpkin
This Sweet Cinnamon Roasted Pumpkin Recipe (тыква запеченная с корицей) is an simple, rustic dessert, one I remember my mum making. It's something we enjoyed every fall during the garden harvest.
We grew up with a very large garden, several actually, on the same property, which provided more than enough home grown, organic fruits and vegetables. We planted in the spring, after the snow melted, and in the autumn, we would harvest the last of the vegetables and pumpkins before the first snow falls. This would always happen before Canadian Thanksgiving. Which is where this Sweet Cinnamon Roasted Pumpkin recipe comes in.
Thanksgiving always reminds me of Pumpkin Pie, but we never made pumpkin pie as a child, it wasn't Russian enough and too foreign! Times have changed now, but we used to eat Sweet Cinnamon Roasted Pumpkin instead. But I love pumpkin pie, and as a kid, this felt like I was eating that Thanksgiving staple.
It's a very rustic and easy pumpkin recipe. Basically it's roasted pumpkin wedges, with some cinnamon sugar. Cinnamon Sugar is always in my pantry, but you could also use Pumpkin Pie Spice with sugar for a richer pumpkin pie flavor. I'm assuming you're going to buy a whole pumpkin that needs to be cut and cleaned. Save the pumpkin seeds to make Roasted Pumpkin seeds.
Roast Pumpkin often is made as a savory side dish ( like Pumpkin Soup which I love), but I also love this easy, throw it together rustic dessert. Cinnamon, brown sugar, pumpkin are all basics of pumpkin pie, but without all the work. This Sweet Cinnamon Roasted Pumpkin recipe is so easy, you almost can't call it a dessert. Bon Appetit! Приятного аппетита!
Ingredients You’ll Need
- Pepitas: You can use standard white shelled pumpkin seeds but the texture and flavor will be different. Pepitas have the best flavor and texture.
- Maple Syrup: The maple syrup helps to concentrate the flavors on the seeds. You can substitute the maple syrup with honey, if desired, but it will change the flavor.
- Ground Cinnamon: You can omit but the flavor will be different.
- Ground Cayenne: A pinch of cayenne doesn’t make these pepitas spicy but it adds a nice kick when combined with the other ingredients.
Simply mix together the ingredients in a bowl. Spread them out on a sheet pan lined with parchment paper and roast in the oven.
Store roasted spiced pepitas in an airtight container for up to 2 weeks.
Pepitas are pumpkin seeds, but they are not the type of pumpkin seeds that you would scoop out of a pumpkin that you buy at the store. They are a seed that comes from hull-less pumpkin varieties like Syrian or Oil Seed Pumpkins. They don’t have a shell and grow shell-free inside the hull-less pumpkin varieties.
Yes, pepitas and pumpkin seeds are technically the same thing, since they come from pumpkins. But, they only come from select pumpkin varieties, not the standard orange pumpkins you buy at the store or farmer’s market.
When roasting, you can substitute one for the other but pepitas are much more flavorful and have a crunchier texture.
They are low calorie and high in protein. They are also filled with beneficial vitamins and minerals like iron, zinc, manganese, phosphorous and magnesium.
Cinnamon Toast Pumpkin Seeds
As we were picking pumpkins last weekend, my older son commented that this may be his last year carving pumpkins. I firmly believe that one is never too old to carve pumpkins, but next year he will likely be in college during our annual family ritual. (Boo hoo!)
I’m pretty sure there will be a care package sent to wherever he ends up (he’s just starting to work on the applications) that includes a batch of roasted seeds. The classic salted version has been a favorite fall snack at our house for years. More recently, we’ve also enjoyed a lightly sweet alternative.
For several years, I used my Spiced Pecan recipe as the starting point, thinking that a simple swap of nuts for seeds would be a sure thing. After a little tweaking, I ended up with a snack that we enjoyed, but it wasn’t quite worthy of sharing. And then I had an idea…
Cinnamon Toast Crunch was my brother’s favorite childhood cereal–the box he chose when we were occasionally allowed to buy something sugary. Then main appeal of the little squares was their cinnamon-sugar coating. It was dry and granular, suggesting the cereal was tossed in the mixture after cooking, as any sugar added before baking–as I had done until now with the pumpkin seeds–would melt in the heat of the oven.
Besides working really well with the pumpkin seeds, the toss-after-baking technique made for easier cooking–melted sugar is naturally sticky and messy. I was also able to use far less sugar to achieve the same level of sweetness. Win-win!
Did you know? Pumpkin seeds are rich in essential minerals like zinc and magnesium, which help build muscle and fend off disease. Sometimes referred to as pepitas, pumpkin seeds contain mono-unsaturated fatty acids that help lower bad LDL cholesterol and increase good HDL cholesterol. They’re also an excellent source of Vitamin E and B-complex vitamins.
Roasted (Soaked and Sprouted) Pumpkin Seeds Three Ways – Sea Salt and Butter, Maple and Cinnamon, and Honey Chipotle
Ingredients for soaking and sprouting the seeds:
To clean your seeds, place the pumpkin innards in a large bowl of water. Shake the stringy pumpkin guts around in the water and pull out any stubborn seeds. Pumpkin seeds will float and the flesh will fall to the bottom of the water. Scoop out the seeds and rinse them well in a strainer.
Place the seeds in a large bowl. For every cup of pumpkin seeds you have, add one teaspoon of sea salt. Cover the seeds with filtered water and stir them to dissolve the sea salt. Lightly cover the bowl with a plate or towel and place in the corner of your kitchen where it will not be in your way. Let it sit for 24 hours and then strain and rinse again. Lightly dry them with a towel, no worries if they are still pretty wet. All of these recipes will work just fine with wet seeds.
Preheat your oven to 300 degrees and line rimmed baking sheets with parchment paper.
Ingredients for Sea Salt and Butter Pumpkin Seeds:
- 1 cup soaked and sprouted pumpkin seeds
- 1 Tablespoon melted butter
- A few pinches of sea salt
Ingredients for Maple and Cinnamon Pumpkin Seeds:
- 1 cup soaked and sprouted pumpkin seeds
- 1 Tablespoon pure maple syrup
- 1 teaspoon cinnamon
- a pinch each of sea salt, allspice, nutmeg, and cloves
Ingredients for Honey Chipotle Pumpkin Seeds:
- 1 cup soaked and sprouted pumpkin seeds
- 1 Tablespoon honey
- 1/2 teaspoon ground chipotle pepper
- 1/2 teaspoon cumin
- a pinch of sea salt
Combine the all the ingredients, except the pumpkin seeds, for the flavor of your choosing in a large bowl. Then toss in the pumpkin seeds and mix until well coated. Spread them on the prepared baking sheet and place in the oven for 10 minutes. Take them out and stir them around. Place them back in the oven for another 10 minutes. Check the seeds. If they are crisp and slightly browned, they are done. If not, stir again and place back in the oven for another 5-10 minutes or until they are nicely toasted.
Let them cool and them enjoy!