Food recipes
Pumpkin Pie Seeds
Pumpkin Pie Seeds Ingredients: seeds, pumpkin and squash seeds, whole, roasted, without salt water, bottled, generic salt, table butter, without salt sugars, granulated spices, cinnamon, ground spices, ginger, ground...
Pumpkin Pie Seeds
Ingredients:
seeds, pumpkin and squash seeds, whole, roasted, without salt
water, bottled, generic
salt, table
butter, without salt
sugars, granulated
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground
spices, cardamom
sugars, granulated
Directions:
Place pumpkin seeds, water, and salt in a saucepan, bring to a boil, and reduce heat to medium; boil seeds for 10 minutes.
Drain seeds but do not rinse.
Pat seeds dry with paper towels and spread out onto a work surface or a baking sheet for 30 minutes to dry.
Preheat oven to 250 degrees F (120 degrees C).
Line a baking sheet with aluminum foil.
Melt butter in a large microwave-safe bowl until melted, about 1 minute.
Toss seeds in the melted butter and mix in 1 tablespoon sugar, cinnamon, ginger, nutmeg, cloves, and cardamom; toss again to coat seeds thoroughly with spices.
Spread seeds out onto the prepared baking sheet in a single layer.
Bake in the preheated oven until toasted and crunchy, 45 minutes to 1 hour.
Stir several times during baking.
Sprinkle toasted seeds with 1 tablespoon sugar or as desired; cool before serving.
Ingredients:
seeds, pumpkin and squash seeds, whole, roasted, without salt
water, bottled, generic
salt, table
butter, without salt
sugars, granulated
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground
spices, cardamom
sugars, granulated
Directions:
Place pumpkin seeds, water, and salt in a saucepan, bring to a boil, and reduce heat to medium; boil seeds for 10 minutes.
Drain seeds but do not rinse.
Pat seeds dry with paper towels and spread out onto a work surface or a baking sheet for 30 minutes to dry.
Preheat oven to 250 degrees F (120 degrees C).
Line a baking sheet with aluminum foil.
Melt butter in a large microwave-safe bowl until melted, about 1 minute.
Toss seeds in the melted butter and mix in 1 tablespoon sugar, cinnamon, ginger, nutmeg, cloves, and cardamom; toss again to coat seeds thoroughly with spices.
Spread seeds out onto the prepared baking sheet in a single layer.
Bake in the preheated oven until toasted and crunchy, 45 minutes to 1 hour.
Stir several times during baking.
Sprinkle toasted seeds with 1 tablespoon sugar or as desired; cool before serving.