Garlic Parmesan toasted pumpkin seeds

In a small microwave-safe bowl, melt the butter. Add the Parmesan cheese and garlic salt to the butter and mix well. Place the pumpkin seeds in a small bowl. Pour the butter mixture over the pumpkin seeds and toss to coat. Spread the pumpkin seeds out on a baking sheet. Bake the pumpkin seeds at 300 degrees for 30-50 minutes.

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Pour the drained pumpkin seeds into a bowl. Add olive oil and garlic powder. Stir to coat. Spread the coated pumpkin seeds out in a large rimmed baking sheet. Bake at 375˚F for 25-30 minutes, stirring and turning every 5 minutes, until the seeds are golden and crunchy. Store in an airtight container.

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Each method uses 1 cup of seeds, so if you have cups of seeds, alter the amounts as necessary. For each, mix contents in a bowl and spread them evenly on a parchment lined baking sheet and bake at 350 for 20 minutes. They are done when the seeds are a lovely golden brown color.

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Sprinkle the pumpkin seeds with a coarse salt. Bake the seeds at 350F for 5-10 minutes, or until the seeds have just started to brown. In a bowl, combine the melted butter, garlic powder, pepper and grated Parmesan. Add toasted pumpkin seeds to bowl and toss to coat. Put coated pumpkin seeds back in oven and continue to bake for another 5 minutes.

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In a small bowl, combine the sugar and cinnamon. Place the seeds in a bowl and add melted butter and cinnamon sugar. Stir well. Place flavored seeds in a single layer in the basket of the air fryer. Cook at 350 for 10 minutes, shaking the basket half way through. Let cool and serve.

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Preheat an oven to 275 degrees Fahrenheit. Drizzle melted butter and salt over seeds and toss to coat. Spread out in an even layer on a baking sheet. Bake in the preheated oven for 45 minutes. Increase the heat to 350 and bake another 10 minutes, or until seeds are golden brown.

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6. Honey and Tea-Spiced Pumpkin Seeds. Mattie Hagedorn / Via Flickr: vegan-baking. Take your Earl Grey obsession to the next level. Get the recipe here. 7. Garlic Parmesan Pumpkin Seeds. Emily / Via Flickr: emkeller. It's like eating garlic knots, but without the carbs.

Garlic Parmesan toasted pumpkin seeds

Adjust oven rack to center position and preheat oven to 325°F (160°C). In a large bowl, toss dried pumpkin seeds with oil and season with salt and pepper. Transfer to a rimmed baking sheet. Roast, stirring occasionally, about 12 minutes. While seeds are roasting, in a small sauté pan, combine butter, minced garlic, and red pepper and cook.

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Put the dried seeds in a bowl and pour the melted butter over the seeds. Add cheese and garlic powder. Stir to coat well. Spread the seeds onto lined (parchment or foil) baking sheets. Bake at 325 for 30-45 mins (or until the seeds look golden brown), stirring/tossing seeds every 10 minutes to prevent burning.

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Preheat oven to 300°F. Remove the top of the pumpkin, cutting into it at an angle towards the stem. Use a large metal spoon to scrape out the seeds. Submerge the seeds in water and pick out the strings and pumpkin debris, then drain. In a large saucepan, add 4 cups water and 1 Tbsp salt.

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Instructions. Preheat oven to 350 degrees. Separate pumpkin seeds from pulp, then transfer seeds to a baking sheet. Let dry for at least 30 minutes. Drizzle seeds with olive oil, sprinkle with chili powder, garlic powder, and cayenne, and season generously with salt. Mix well.

Garlic Parmesan toasted pumpkin seeds

Toss the towel-dried pumpkin seeds with oil, salt, and seasoning, making sure each seed is well-coated. Spread the seeds in one even layer on the prepared baking sheet. Roast in the preheated oven for 20-30 minutes, stirring every 10 minutes during baking time. Pumpkin seeds are ready when they are golden brown.

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Store the Garlic Parmesan Pumpkin Seeds in an airtight container at room temperature for up to a week. Reheating instructions: To reheat the pumpkin seeds, spread them in a single layer on a baking sheet and bake at 350°F for 5-10 minutes, or until heated through. Presentation ideas:

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Step 3 Toss seeds with all ingredients. Bake for an additional 10 to 12 minutes, let cool for at least 5 minutes, then serve. Bake for an additional 10 to 12 minutes, let cool for at least 5.

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Preheat oven to 325F. Fill a pot with water and a dash of salt (enough water so that it will cover the seeds). Bring the water to a boil. Place seeds into the boiling water and boil gently for about 10 minutes. Turn off the heat and drain the seeds and place back into your empty bowl.

Garlic Parmesan toasted pumpkin seeds

In a small bowl, combine the oil, celery salt, garlic powder and seasoned salt. Add pumpkin seeds; toss to coat. Spread a quarter of the seeds in a single layer on a microwave-safe plate. Microwave, uncovered, on high for 1 minute; stir. Microwave 2-3 minutes longer or until seeds are crunchy and lightly browned, stirring after each minute.