FOOD

Pumpkin Seeds 3 Ways

Stop tossing your pumpkin seeds out and try using them in maple butter, as brittle or just toasted and spiced.

FOOD

Pumpkin Seeds 3 Ways

Stop tossing your pumpkin seeds out and try using them in maple butter, as brittle or just toasted and spiced.

Ingredients

  • 4 cups (16 ounces) raw hulled pumpkin seeds
  • 5 tablespoons coconut oil
  • 4 tablespoons maple syrup
  • 2 teaspoons flaky sea salt
  • 3/4 teaspoon ground cardamom

Steps

  1. Add the pumpkin seeds to a powerful blender. Start on low speed and slowly increase to high speed, using the tamper to push the nuts towards the blades. Continue processing on high speed until butter is smoothly ground. Add the coconut oil, maple syrup, sea salt and cardamom. Process for 2 more minutes until completely smooth. Transfer to a glass jar.

Ingredients

  • 2 cups raw hulled pumpkin seeds
  • 1 tablespoon olive oil
  • 1 tablespoon sugar
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper

Steps

  1. Line a sheet tray with parchment paper. Heat oven to 375 degrees.
  2. In a large bowl, mix all ingredients together. Spread in an even layer on prepared sheet tray. Roast for 8 to 10 minutes, shaking the pan halfway through roasting. Remove from oven and cool slightly before serving.

Ingredients

  • Nonstick spray
  • 1 tablespoon salted butter
  • 1 cup raw hulled pumpkin seeds
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/4 cup light corn syrup
  • 3/4 teaspoon baking soda

Steps

  1. Spray a parchment-lined sheet tray with nonstick spray.
  2. Add butter to a large skillet. Add pumpkin seeds and stir to toast. Sprinkle with salt, cayenne pepper and cinnamon. Remove to a bowl.
  3. In a saucepan, combine sugar, water and corn syrup, and stir until combined. Cook over medium heat until lightly golden amber and a candy thermometer reaches 290 degrees.
  4. Stir in the pumpkin seeds and cook, while stirring, until pale golden brown and thermometer reaches 305 degrees, another 3 minutes. Stir in baking soda then quickly pour onto prepared sheet pan. Spread evenly with a rubber spatula. Cool and break into pieces.