Pumpkin Seed Recipes

Cooking instructor Nancy Burgeson stopped by the TCL kitchen with some tasty pumpkin seed recipes to help TCL kick off Pumpkinpalooza.

NANCY’S SWEET AND SPICY PUMPKIN SEEDS

2 cups cleaned and dried pumpkin seeds
1 tablespoon olive oil
1 tablespoon honey
½ teaspoon sea salt
½ teaspoon cayenne pepper

Pre-heat oven to 275 degrees.

Mix all ingredients together and spread in a single layer on a baking sheet.

Toast until browned about 45 minutes. Be careful not to scorch or even the squirrels won’t eat them!

Let cool on baking sheet stirring occasionally so seeds do not clump together.

Store in an air tight container at room temperature or refrigerated.

NANCY’S BOURBON HONEY PUMPKIN SEEDS

2 cups cleaned and dried pumpkin seeds
1 tablespoon oil
1 tablespoon bourbon
1 tablespoon honey
½ teaspoon sea salt

Pre-heat oven to 275 degrees.

Mix ingredients together in a medium sized mixing bowl. Spread seeds out in a single layer and place on a large cookie sheet.

Toast seeds until browned about 45 minutes being careful not to scorch.

Remove from oven and cool on baking sheet stirring occasionally so seeds do not clump together.

Store in an airtight container at room temperature or refrigerated


For the Ranch Pumpkin Seed recipe
, click here.

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