First the Savory...
Fiery Pumpkin Seeds
So in this recipe called for Cumin for which I did not have, so I improvised... no cumin add the next best "smoky" flavor you have.. for me that was paprika. I add a 1/2 teaspoon of paprika and 1/2 teaspoon of garlic. I can not tell you enough how great it tastes!! Even Jeremy who says he hasn't had roasted pumpkin seeds liked it.. score one for me :)
The Recipe:
- Prep: 5 min. Bake: 45 min. + cooling
- Yield: 4 Servings
Ingredients
- 1 cup fresh pumpkin seeds
- 2 teaspoons Louisiana-style hot sauce
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon pepper
Directions
- 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 15-in. x 10-in. x 1-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. Yield: 1 cup.
The link.....
Next I did the sweet
Candied Pumpkin Seeds:
On this one I did not modify at all.. I followed the recipe to the T. Unfortunately I want to classify this one as a fail... sigh, they taste great, but are suppppper sticky. It was very hard to get them off the pan, even using wax paper.
- Prep: 5 min. Bake: 45 min. + cooling
- Yield: 4 Servings
Ingredients
- 1 cup fresh pumpkin seeds
- 1/4 cup packed brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Directions
- In a small bowl, combine all ingredients. Spread into a greased foil-lined 15-in. x 10-in. x 1-in. baking pan.
- Bake, uncovered, at 250° for 45-50 minutes or until seeds are well-glazed, stirring occasionally. Cool completely; break into piece
The site:
Now that I have shared me experience.. go try it yourself, leave comments on how yours turns out!!
Bake away <3
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