Roasted Pumpkin Seeds

The roasted pumpkin seeds were a hit yesterday at the Hub City Farmers’ Market! We were surprised how many kids really liked them and came back for more. One of the local vendor’s daughters couldn’t get enough of the salt and pepper flavored seeds. She even took a to-go cup. Those ended up being the winner by far. They were the only ones that got an audible reaction from several kids. Lots of “yummmmmm”‘s and “oooooo”s when they tried the salt and pepper pumpkin seeds. Some people said they tasted like popcorn. We will post the recipe for all 3 Flavors and also are linking to the winning recipe from last year…Pizza Flavored Pumpkin Seeds

Salt and Pepper was the clear winner with 19 votes, Maple Cinnamon came in second with 11 votes, and poor Chili Lime hanging in with 3 votes.

Salt and Pepper Roasted Pumpkin Seeds

Ingredients

1 cup pumpkin seeds

1 tsp Salt

1 tsp Pepper

2 TBS Olive oil

Directions

1. Preheat oven to 275

2. Scoop pumpkin seeds and rinse and dry them

3. Toss seeds in olive oil and add spices

4. Bake on cookie sheet lined with parchment paper on 275 for 30-45 minutes until crispy.

Maple Cinnamon Pumpkin Seeds

Ingredients

1 cup pumpkin seeds

2 TBS butter melted

2 TBS pure maple syrup

1 TBS coconut sugar (or brown sugar)

1 tsp ground cinnamon

1/8 tsp ground nutmeg

1/8 tsp ground cloves

Pinch of salt

Directions

1. Preheat oven to 275

2. Pour melted butter and maple syrup over pumpkin seeds in bowl and stir

3. Add spices and mix well

4. Spread onto cookie sheet lined with parchment paper

5. Bake for 35-45 minutes until crispy

Chili Lime Pumpkin Seeds

Ingredients

1 cup pumpkin seeds

1 tsp coconut oil, melted

1 tsp brown sugar or coconut sugar

1/2 tsp chili powder

1 TBS lime juice

Directions:

1. Preheat oven to 275

2. Pour melted coconut oil over pumpkin seeds in bowl and stir

3. Add spices and mix well

4. Spread onto cookie sheet lined with parchment paper

5. Bake for 35-45 minutes until crispy

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