Spicy Roasted Pumpkin Seeds

Spicy Roasted Pumpkin Seeds

28
lauratyler 0

"Roasted pumpkin seeds are seasoned with a hint of spice and garlic in this easy fall recipe."
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Ingredients

2 h 20 m servings 512 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 47 g
  • 72%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 968 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 300 degrees F (150 degrees C).
  2. In a medium bowl, mix together the pumpkin seeds, butter, garlic powder, salt and seasoned salt until the pumpkin seeds are evenly coated. Spread in an even layer on a cookie sheet.
  3. Bake for 1 hour and 15 minutes, stirring every 10 to 15 minutes until toasted. Cool completely on the baking sheet, then transfer to a serving dish.

Reviews

28
  1. 39 Ratings

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Most helpful positive review

To make them really spicy and a little more flavorful, I added chili powder, cayenne, paprika and a touch of cumin to the garlic powder and salt mixture.

Most helpful critical review

I made this recipe yesterday. Too much butter. All the spices slid off the seeds along with the butter. The seeds themselves came out ok but very plain as none of the spices stayed on the see...

To make them really spicy and a little more flavorful, I added chili powder, cayenne, paprika and a touch of cumin to the garlic powder and salt mixture.

I make these every year from the pumpkin we carve as a family. They are delicious. My only change is I use enough veggie oil to coat the seeds and swirl them around in it. (In place of butter)...

Use half the butter or double everything else. Excellent flavor!

I made this recipe yesterday. Too much butter. All the spices slid off the seeds along with the butter. The seeds themselves came out ok but very plain as none of the spices stayed on the see...

I will cut back on the salt next time but these have a great flavor. Oh, definitely half the butter like the first person said!

I only had about 2 cups of pumpkin seeds. I cut the butter to 2 tsp (I find that it only needs about 1 tsp per cup usually) and the seasoned salt to 1 1/2 tsp but kept the garlic powder the sam...

My 16 yr. old daughter made these and added spicy cajun seasoning. They turned out good and crunchy.

Great recipe!

Guess I'm not a pumpkin seed fan. While the flavor was great, I do not like the way you have to chew and chew and chew to swallow these things. Someone else said (not sure if it was a review h...