These pumpkin seeds are both sweet and spicy at the same time. They have much more flavor than any other pumpkin seeds.
Almost perfect! I took the advice of a few reviewers below and decided to substitute 1T Brown Sugar for the white sugar when caramelizing. Used 1T butter instead of olive oil (not as healthy, but added A LOT more flavor and made the caramelization process more accurate). Instead of plopping everything into the pan together, I melted the butter, added both sugars and heated on medium-high till the sugars just barely started to caramelize. Then added the seeds and toasted, stirring regularly till they started to brown slightly and pop (about 5-min depending on temp under the pan). Added the coated seeds to a pan with the sugar/spice mixture and voila! Yummy, yummy! Even my fiancée, who doesn't like pumpkin seeds, likes these!
Read Morevery bland. expected a spicy taste. Followed exactly.
Read MoreAlmost perfect! I took the advice of a few reviewers below and decided to substitute 1T Brown Sugar for the white sugar when caramelizing. Used 1T butter instead of olive oil (not as healthy, but added A LOT more flavor and made the caramelization process more accurate). Instead of plopping everything into the pan together, I melted the butter, added both sugars and heated on medium-high till the sugars just barely started to caramelize. Then added the seeds and toasted, stirring regularly till they started to brown slightly and pop (about 5-min depending on temp under the pan). Added the coated seeds to a pan with the sugar/spice mixture and voila! Yummy, yummy! Even my fiancée, who doesn't like pumpkin seeds, likes these!
This recipe was great the only thing I added brown sugar to caramelize the seeds was a huge hit. They were gone in minutes!!!
Completely addictive. The only thing I changed was to add a pinch of nutmeg. These are indeed very sweet, which suited me just fine, but if I were serving to more sophisticated palates, I would take the advice of those who recommend scaling back the sugar by a tablespoon.
For as long as I can remember my Mom has cooked pumpkin seeds for us after carving pumpkins with the same old recipe. Now being on my own I decided to try a different recipe & this turned out great! I added my own variations like a tsp of garlic salt instead of just plain salt when toasting and I added extra cinnamon in place of the ginger and extra cayenne pepper and these turned out great. Even my boyfriend who never liked pumpkin seeds was surprised! I think this will be my new recipe for years to come.
These were a little too sweet for me. Next time I would cut the sugar down to 2 Tablespoons. The kids loved them just they way the recipe is written though.
These were super good! I used 1 tsp of cayenne pepper instead of a pinch because I like a little heat. I also added a sprinkle of all spice and nutmeg for personal taste but I'm sure they would still be delicious without.
I just made these with our leftover jack'o'lantern seeds (2 large pumpkins). Delicious! I added a little fresh nutmeg to the spice mix. Thanks!
I can't even imagine why this doesn't have a full 5 stars. These are amazing, so amazing that I don't even want regular salted ones anymore. My kids love these, and although I made it exactly as per directions... I can see how this is easily customizable to your liking, for instance, I think I want a little more cayenne next time. I love these, and when we run out I'm going to be sad to have to wait until next Halloween to have access to pumpkins again. :)
These were a great deviation of traditional pumpkin seeds. I used brown sugar to caramelize, upped the cayenne, added nutmeg, and a dash of cloves. Boyfriend liked them, though he insists you aren't suppose to eat the shells.
Awesome recipe... I might eat them all before anyone else can see them! I added two pinches of cayenne pepper instead of one for extra spice - came out great. Thanks!
These are a yummy snack. (Made after Mrs. Sigg's Fresh Pumpkin Pie.) Sweet with a spicy kick. A nice change from regular salted or garlic roasted. Edited to 5 stars. These are good! * I've made these using different types of squash seeds. I wish I could just buy seeds, that's how yummy these are.
These are great! I usually use less sugar, and sometimes butter instea of oil. I just do them in one step. throw all the ingredients together, spread them out on foil in a pan, and roast. when they come out of the oven, I let them cool for a few minutes and then break them up.
I tossed the seeds with butter because I was out of cooking spray and a little salt and garlic powder. I added a little extra cinnamon to the spice mixture, added nutmeg and substituted cayenne with mexican chile powder because that was all I had. I carmelized butter and brown sugar together before adding the seeds. It came out great! :)
excellent spice, I put more heat in mine b/c we like it that way. I want to use the same spice combo here on roasted pecans at Christmas. TY for sharring.
YUM! These are the best pumpkin seeds I've ever had (& I've been making the seeds for many years). They're sweet w/ just a little bite from the cayenne. A great combo of flavors. My new favorite! I didn't change a thing. Thanks Theresa :-)
Four stars only because I use 2 T sugar in the spice mixture instead of 3--but these are SO ADDICTIVE! I brought a huge container to a Thanksgiving potluck this year, and they were completely gone by the time I left. Such a cool way to prepare pumpkin seeds.
These were delicious! Definitely NOT bland. I substituted the cayenne for 1/4 chili powder and used butter instead of oil. Other than that followed the recipe exactly. We LOVED them!
These are awesome, I was a little afraid to add the cayenne pepper because the kids don't like spicy but they turned out great. Will definitely make these again. Thanks for sharing :)
This recipe has an excellent mix of sweet and spicy flavors. I was afraid to try it, because of the cumin and ginger (even though I like these flavors). You could not taste any one ingredient. It is the perfect blend. I only used 1 cup of seed for this recipe and cooked the seed for 30 minutes on 275 degrees. They turned out great!
Great combination of flavors - neither too spicy nor too sweet. And totally addictive.
Loved it! Changed it a little, after tossing seeds in the sugar mixture I threw it all back in the pan to caramelize a bit more.
loved this recipe! so much better than just baking them like normal! everybody gobbled them down and sad when they were gone!
Oh my goodness!! These are so much better than your basic roasted and salted pumpkin seeds! Totally addictive! I don't think my sugar melted quite right (the seeds aren't caramelized at all) but they still taste great and turned out awesome.
These seeds turned out great and tasted really awesome. I am not sure exactly how much a pinch is, but I like spicy food so I had more cayenne pepper.
It tried this recipe as written, down to the end where you stir the seeds into the seasonings. I tasted them, and decided to add more cayenne to make them spicier. So much better with more cayenne if you like hotter/spicier stuff. I think I will cut the sugar down a little bit next time so they won't be as sweet. Chili powder would probably be good to use instead of the cayenne, too.
My two girls and I give this recipe three thumbs up very very delicous......Thanks a bunch!
So this is my first time ever making pumpkin seeds. Also my first time ever caramelizing anything. So I saw that a lot of you liked it better with brown sugar so I gave that a try but I guess brown sugar doesn't melt down as fast as white sugar does because I cooked it for almost ten minutes and it just wouldn't melt. So next time instead of putting the pumpkin seeds in with the brown sugar to melt I will cook down the sugar then put in the pumpkin seeds. Other than this they are awesome Just like candy but better!
Yum! I "hate" plain old pumpkin seeds but these are awesome. I didn't quite follow the directions...I melted the butter and brown sugar, added the spices and then the seeds and roasted them for about 20 mins. Then I spread them on aluminum foil (didn't have any parchment paper) and sprinkled them with white sugar. They are crunchy, caramelly goodness. Thanks!
Best Pumpkin seeds EVER. I made mine slightly smokier by omitting the cumin and switching to smoked paprika. So addictive!
Amazing! The perfect amount of sweetness and kick, and the whole family loved it. I followed the recipe exactly, just using peanut oil instead of olive, because i didn't have any left. i also added a pinch of nutmeg. Fabulous recipe!
Was pleasantly surprised how well these flavors combined. I did add extra cayenne pepper to taste to give them some kick, otherwise followed the recipe exactly. I particularly enjoyed the carmelization.
Thought it was really good, I think a little more heat would've been awesome. Other than that I would make this recipe again!
Reduced sugar to 2T, added 1/4t cardamom, and increased the cayenne in the spice mix. Used brown sugar to carmelize as suggested by a reviewer - these were awesome - definately a keeper!!
These had a very good combination of flavors and came out pretty good, but think it could have used a little butter or moisture to hold the sugar/seasoning better. Will make them again with modifications suggested including brown sugar. Thoroughly enjoyed the sweetness compared to the usual salt flavor. Thanks for this rec!
Wow these are great! I want to carve another pumpkin so I can make them again! I was skeptical about the cumin, but don't skip it--it added depth and complexity of flavor. I also doubled the cayenne because I love spicy stuff. This one is a keeper!!
These were alright. The taste was good but I wasn't impressed with the process, there are much easier ways of doing this.
I look forward to making these every year after carving pumpkins! I used 3 tbsp of sugar to carmelize instead of 2. Dont try to carmelize more than 2 cups of seeds at a time or you will end up burning the seeds trying to get all the sugar to carmelize.
Such a delightful and exciting flavor combination. I took the advice of others and reduced the sugar in the spice mixture by 1TBSP. Will definitely make these again!
This recipe is AH-MAZING, I did not have any cayene pepper, but I had some "Cocoa and Chile" spice {that I had never used!} and replaced it with that just so I'd have some form of "kick" to it, it was awesome! I did use the tips other people wrote here about replacing the oil with butter {I can't believe it's not butter worked great} and replaced the last of the sugar with brown sugar, the seeds, I left in the oven for about 35 minutes, I think I had more seeds than the recipe calls for, but this turned out just amzing, can't wait to make them again!
I just made these tonight and cannot express how positively delicious and addicting they are! Amazing. The sweet and spicy flavours go so well together. I did everything as written, except I did not have ground ginger, so I used a bit of ground nutmeg instead. Fantastic!!!!!!!
This is a home run recipe! The only thing I would suggest based on the fact I only had 1/2 of a cup of Pumpkin seeds to start with, is to use this recipe for every 1/2 cup instead of 2 cups. I used the exact measurements from above but with only 1/2 cup of seeds and it was absolutely perfect! My boyfriend and I couldn't set them down! Thank you for sharing this recipe with us. We will for sure make them again. :)
Just made these and they are amazing! Will never make pumpkin seeds another way! Sweet, spicy and full of all sorts of flavour! I followed the recipe exactly, but followed some suggestions in the comments...used 2 TBSP of sugar instead of 3 (perfect sweetness), used salted butter instead of olive oil, added 1/4 nutmeg and I like a bit of heat so I used 1/2tsp cayenne and it was just right to have some spiciness but not overpowering! Going out to buy more pumpkins just to make more!!
Yum! Not SPICY but flavorful. I cut the sugar down by 1T and used a 50/50 mix of white to brown sugar. Worked out great!
Didn't rinse/clean seeds. More Punkin flavor. Instead off cayenne used McCormick perfect pinch southwest sweet n smokey salt free and no msg. Added brown sugar, 1 TB
SO GOOD! I also added nutmeg and forgot the ginger (will use it next time) but it was still super good. I think almonds would be really good this way too. Or cashews, maybe any kind of nut...
So yummy! After reading the reviews, I added a few shakes of nutmeg, just under 1/4 tsp cayenne & subbed 1 tbs brown sugar in 1 tbs butter for the caramelizing. Delicious! These are going to become an annual staple in our house!
I thought they were okay. Not as carmalized as I expected. I even through them back in the pan to get a more carmalized result and it did not work well.
The taste was odd. I thought the ingredients sounded like a strange combination, but I decided to try it because of the *enthusiastic* positive reviews. If I ever tried this recipe again, I'd certainly delete the cumin, which added nothing good and made it smell weird - like cumin!
Have always liked pumpkin seeds and this is one of the best recipes. I did increase the cayenne to 1/4 tsp since I do like things spicier but will increase it still more, probably to 1/2 tsp. I am going to half the cumin also. I did roast the seeds in oven for an additional 10 minutes too since I like my seeds crisper. Thanks for a great recipe!
Yummy! I did fine the cumin to be overwhelming, so next time I'll definitely either add just a pinch or eliminate it. I also added more cinnamon just because I like it. Thanks!
I need an answer, please, to my question. I assume the seeds still have the shell on them and are not the inner meat alone? Or do I spend time removing the shell for only the nut meat that is inside? Thank you to all who will answer. I need help! I rated this without trying the recipe because it would not accept my question without my doing a rating. But I have not made the recipe until I truly find out if the husky part is edible for children and adults when they chew into them. Thank you.
Wow! My sons like roasted pumpkin seeds a little, my husband not at all. We never did this in my house growing up so I like to do it now. I love that it's sort of healthy. I've always just done the salted and seasoned kind...never any with sugar. These came out great. The flavor is very good. I got my sugar carmalizing in a little butter before adding the seeds, tossed them in the spices, threw it back in the warm oven for just a minute (to see if I could make them crunchier) and let the boys try them. I'm buying another pumpkin today so I can try to get the seeds a bit crunchier but the taste is great.
Very good! I don't usually have much luck with pumpkin seeds, but these were tasty. Much more sweet than spicy or savory, but they have a little kick at the end. Yum!
Really tasty pumpkin seeds. Very chewy, if you want them crunchy I'd leave them in the over for 30 minutes more at least.
Wow, these are awesome! Great recipe! My hubby and 7-yr old love them too! Highly recommended!
These are amazing! And we're a big hit at my fall party! Next time I'll try it with the brown sugar but they were amazing as is.
I don't even bother with oven roasting anymore. I always end up with more burnt than roasted. just for fun I tried the microwave and lo and behold they turned out nice and dry and crispy without having to sit in front of the oven watching them to make sure they didn't burn. I use a microwave safe plate, and it works great.
I found it hard to caramelize the pumpkin seeds which was frustrating as I don't think they quite turned out how they were supposed to. Also I would have added a touch more "heat" to my seeds if I were to try these again.
Neither me nor my kids thought this was in ANY way good...Did not care for this at all, as it was WAY too much spice for such a little amount of seeds...
Can't say I was ever a huge pumpkin seeds fan until I tried this recipe. Holy cow, they are so addictive. Definitely agree that brown sugar is the way to go. Good stuff! Thanks, Theresa!
i did like the other reviewers and used brown sugar instead of regular. I also added butter to the pan after finding the sugar wouldn't really dissolve. this was the first time I've made pumpkin seeds and i have to say my daughter and i loved it!! but my husband didn't. just a matter of personal preference, and i think it was the cumin, so maybe i would omit that next time. still, these were worth the extra effort. i will never throw away my pumpkin seeds again!!
Yummy. These are by far more "sweet" than spicy. The sugar coating at the end overpowers the spices used. If you want super spice, add more cumin or cayenne. I used enough spices for 2 cups of pumpkin seeds but only used 1 cups of seeds to ensure they were all fully coated.
Made as per recipe, slightly sweet and subtle spicy, a nice crunchy snack, these did take longer in the oven to turn golden about 30 min. but worth the effort
What am I missing in the directions that no other reviewer has mentioned???? I've read it over a few times now. The recipe states to mix together the initial 3 TB. sugar & other spices and set aside. Next, spray seeds with cooking spray, sprinkle with salt & bake. Then, add olive oil to pan with the final 2 TB. of sugar, add seeds, & stir until sugar melts & coats the seeds. Right? So, my question is......when do you add the sugar and spice mixture to the seeds? Before you bake them? Can I just carmelize the sugar and spice mixture to the seeds in the final step with the olive oil? What did the rest of you do and how am I the only person to notice that the directions are off?!
perfect! just the right amount of sweet vs. salty! I just love it!! It passed with flying colors from my three year old, to my husband of 30!
These are wonderful, a great combo of sweet and savory! My son wanted me to use seasoned salt instead of regular. I also used brown sugar to caramelize instead of regular. Otherwise, made them like the recipe calls for. So good and so addictive!
I make these each year. Great sweet, spicy and crunchy pumpkin seeds. They don't last a day in the house. Before placing the seeds in the oven, I boil the pumpkin seeds in salted water till the shells turns translucent. This seems to make the shell extra crunchy and infuses some salt into the seeds. When I haven't done this beforehand some of the shells seem woody to chew on.
I made these for a surprise for my mom because she LOVES! pumpkin seeds. They turned out to be so sweet and yummy. I did an experiment. Instead of doing brown or white sugar i did both and it made them really sweet and yummy. Hope this little tip will help. I'm making these every year!
Like all of the other reviewers I had to make a few tweaks...but man oh man are these the best out of the 3 different recipes/bathces I made this afternoon. Definitely caramelize the sugars/oil/butter first. And beware of popping oil when you add the seeds. These tasted fantastic and I didn't have cayenne pepper nor ground ginger on hand. Just finely diced candied ginger bears and added a few shakes of nutmeg. I would also reccommend ramping up the cinnamon and brown sugar quantities. Just delicious.
These are so good. I don't use cooking spray (too many chemicals) so I toasted the seeds in the oven with olive oil and salt. Then I followed the advice of several to caramelize using 1TB butter and 1TB white sugar and 1TB brown sugar. I also added more than a pinch of cayenne pepper in the sugar/spice mixture, about 1/8 tsp. I like things hot.
Omg so good! I did follow the recommendation posted by others and substituted 2 Tablespoons brown sugar instead of the white sugar, added extra cayenne and they were amazing! I will be making this recpie every year!
Delicious! Made a few substitutions due to diet requirements: coconut oil and coconut sugar.
