Recipe by ekgjester
"Roasted seeds that don't splinter as much and have a deep rich flavor. A great snack!"
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raw whole pumpkin seeds, washed and dried
I'm a pumpkin seed purist (roasted w/ sea salt & EVOO) so I enjoyed trying out new recipes this afternoon, after some goopy, messy jack-o-lantern carving. I chose this recipe (for the sweet) and another one that was more spicy. Truth be told, after they cooled, I mixed the 2 batches together for a co-minglng of savory and sugary. However, as this recipe stands, I enjoyed it, but really recommend going 300 deg. instead of 350, b/c some of my seeds got sticky and burnt. The smell wafting through my house while these roasted -- DEEEEEVINE!
Ended up burnt, and I only had the oven on 325. Did make the apartment smell lovely, though.
This was a nice different recipe.I liked the sweetness, instead of the regular saltyones I make. I doubled everything in the ingredients, except the butter. And I only had to bake it for 20 minutes, but that may be because I used a pie pumpkin instead of a regular sized pumpkin, so the seeds were smaller and cooked faster.
Addictive. They pass the kid test. These will go fast at our house. I may make another batch and include them in a granola mix.
It was pretty good flavor. Sweet but not rich. I used 2 tablespoons of brown sugar instead of maple syrup and because others were saying there was too much butter I only used 2 tablespoons and it was perfect. I baked at 300, as suggested by another, for 30 minutes and it could have been a bit longer because I would have liked them a little more crispy.
Pretty good. I didn't do any of the extra prep though, just mixed up the seasonings and seeds and baked.
The BOMB!! These are awesome!!!!
Awesome! Kids love it!
* Percent Daily Values are based on a 2,000 calorie diet.
Spiced Maple Pumpkin Seeds
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 80
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