Sweet and Spicy Pumpkin Seeds Recipe - Allrecipes.com
Sweet and Spicy Pumpkin Seeds Recipe
  • READY IN 55 mins

Sweet and Spicy Pumpkin Seeds

Recipe by  

"Our family's favorite is this unusually tasty way to use those pumpkins seeds from your Halloween jack-o'-lanterns."

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  • PREP

    10 mins
  • COOK

    45 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Line a baking pan with aluminum foil.
  2. Stir together the pumpkin seeds and butter in a bowl. Add the salt, Worcestershire sauce, brown sugar, and hot pepper sauce; stir. Spread the seeds in a single layer on the baking pan.
  3. Bake in preheated oven until crispy, about 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 03, 2007

After spending the day trying various pumpkin seed recipes (6 total), this is by far the best! I was leary of this recipe being too "hot" for my children, but No! They love it! Even more so than the cinnamon and sugar recipes. It's not too salty, and not too sweet. I used basic Tabasco Sauce. (Would add more dashes of sauce for adults.) Outstanding!

 
Most Helpful Critical Review
Aug 17, 2009

Really need to up the seasonings, came out bland and burnt.

 

81 Ratings

Oct 05, 2009

I love these, soooo good. I double the sauce mix because the flavor is so good and add lots of extra drops of hot sauce. If you don't wanna take time to dry your seeds, boil them in salt water for 10 minutes!

 
Oct 22, 2007

Yummy!! I am usually a bit hesitant to try a recipe that doesn't have a number of reviews but I went out on a limb on this one. It was well worth it. These are really good. I used more than a couple drops of hot sauce (more like a few dashes) and was afraid it was going to be too much. Nope, just right. Perfect balance between sweet and salty with a little bit of heat. Also, I let them cook closer to an hour and moved them around on the pan every 15 minute or so. Made just about 2 cups (2 pumpkins worth) last night and between my bf and I I'll bet they'll be gone by tonight. Now, if I can just come up with a reson to buy more pumpkins....

 
Oct 12, 2008

These are addicting. I added extra hot sauce for some more kick, and they are still pretty mild. Next time I think I will increase the sugar just a bit, as they aren't very sweet. I was hesitant about the worchestshire, but it added a nice depth of flavor. Good recipe!

 
Oct 20, 2007

This smells wonderful when cooking. Just the right balance of sweet and salty. I guess I am a novice to pumpkin seeds, I didn't realize that you eat the shell.

 
Oct 09, 2011

AS AN ADDITIONAL NOTE TO THE REVIEW BELOW: One of the things that really made the difference with these, I believe, was letting the seeds dry out completely before baking them. I rinsed and put them on a paper-towel lined baking sheet overnight. Also, my husband just tried these, and he says that there was no possible way I could have made these any better. He says he'll be growing more pie-pumpkins for me next year, just so he can get the seeds! These are *that* good! Oh, wow, I've been making different varieties of roasted pumpkin seeds for years, and after just taking these out of the oven and being unable to stop eating them, this recipe is going straight into my autumn recipe file!! I couldn't believe how good these were! The only changes I made weren't that significant--I used Smart Balance Light instead of butter to cut the calories a little, used a tad extra brown sugar and replaced the hot sauce with a good dash of cayenne pepper (didn't have a spicy enough hot sauce that I liked on-hand). I also baked these for only 35 minutes, stirring every 10 minutes or so, to make sure they didn't stick to the cookie-sheet and burn. I can't wait to serve these at our annual pumpkin-carving party--I know they're be a hit. Thanks for the yummy and super-easy recipe!!

 
Jan 27, 2009

Delicious! Will be a yearly tradition. Thanks for sharing!

 

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Nutrition

  • Calories
  • 220 kcal
  • 11%
  • Carbohydrates
  • 8.2 g
  • 3%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 8.5 g
  • 17%
  • Sodium
  • 340 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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