{"id":7206,"date":"2007-09-22T18:32:16","date_gmt":"2007-09-23T01:32:16","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=7206"},"modified":"2010-06-20T18:51:48","modified_gmt":"2010-06-21T01:51:48","slug":"pumpkin-seed-snacks","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=7206","title":{"rendered":"Pumpkin Seed Snacks"},"content":{"rendered":"

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Basic Roasted Pumpkin Seeds<\/strong>:\u00c2\u00a0 <\/span>Preheat oven to 350\u00c2\u00b0F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.\u00c2\u00a0 <\/span>In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a tablespoon of salt for every cup of water. Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.<\/span><\/span><\/span><\/p>\n

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Lemon Pepper Pumpkin Seeds<\/strong>:\u00c2\u00a0 <\/span>In a medium-sized bowl whisk together 1 egg white, and 2 tsp. Lemon Pepper (the kidlet’s favorite seasoning on everything ;)).\u00c2\u00a0 <\/span>Add 1 C.\u00c2\u00a0 <\/span>pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more lemon pepper when they come out of the oven. Taste and season with salt if needed (lemon pepper has a fair amount of salt in it).<\/span><\/span><\/span><\/p>\n

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Chili Powder Pumpkin Seeds<\/strong>: In a medium-sized bowl whisk together 1 egg white, 2 tsp. chili powder and 1\/2 tsp. salt. Add 1 C.\u00c2\u00a0 <\/span>pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more chili powder when they come out of the oven. Taste and season with more salt if needed.<\/span><\/span><\/span>\u00c2\u00a0<\/p>\n

Spicy and Cheesy Pumpkin Seeds<\/strong>:\u00c2\u00a0 <\/span>In a small mixing bowl, beat an egg white with a whisk until soft and foamy. Stir in a pinch of salt, \u00c2\u00bc tsp. Cayenne Pepper, \u00c2\u00bc tsp. Garlic Powder, 2 tsp. Soy Sauce, and \u00c2\u00bc C. very finely and freshly grated Parmesan Cheese.\u00c2\u00a0 <\/span>Spread 2 C. pumpkin seeds in an even layer on a parchment-lined baking sheet. Coat with the egg-white mixture. Bake 13\u00e2\u20ac\u201c15 minutes until the pumpkin seeds pop. Let them cool completely and store in a covered container.<\/span><\/span><\/span><\/p>\n

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Sweet & Spicy Pumpkin Seeds<\/strong>: In a medium-sized bowl whisk together an egg white, \u00c2\u00bc C. sugar, \u00c2\u00bd tsp. cayenne pepper and \u00c2\u00bd tsp. salt. Add the pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more sugar and cayenne pepper when they come out of the oven. Taste and season with more salt if needed.<\/span><\/span><\/span><\/p>\n

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Pumpkin Roasted Pumpkin Seeds<\/strong><\/span><\/span><\/span><\/p>\n

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If you really like the *pumpkiny* flavor of pumpkin seeds, you\u00c2\u00a0can do it differently.\u00c2\u00a0\u00c2\u00a0Do not rinse the seeds.\u00c2\u00a0 The pulpy bits left on the seeds crisp up and turn\u00c2\u00a0a little brown and crunchy and add a lot of flavor.<\/span><\/span><\/span><\/p>\n

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Basic Roasted Pumpkin Seeds:\u00c2\u00a0 Preheat oven to 350\u00c2\u00b0F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.\u00c2\u00a0 In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a tablespoon of salt for every cup of water. Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain. \u00c2\u00a0 Lemon Pepper…<\/p>\n

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