Ingredients with Measurements:
- 2 cups raw pumpkin seeds
- 2 tablespoons honey
- 1 tablespoon vegetable oil
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Special Equipment Needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Spoon or spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. In a mixing bowl, combine the pumpkin seeds, honey, vegetable oil, cinnamon, ginger, nutmeg, and salt. Mix well until the pumpkin seeds are evenly coated.
4. Spread the pumpkin seeds in a single layer on the prepared baking sheet.
5. Bake for 15-20 minutes, stirring occasionally, until the pumpkin seeds are golden brown and crispy.
6. Remove from the oven and let cool for a few minutes.
7. Serve warm or at room temperature.
Time:
Preparation time: 5 minutes
Cooking time: 15-20 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 2 cups of honey-glazed pumpkin seeds
Nutritional information:
Per serving (1/4 cup):
Calories: 140
Total Fat: 10g
Saturated Fat: 1.5g
Cholesterol: 0mg
Sodium: 75mg
Total Carbohydrate: 8g
Dietary Fiber: 2g
Sugars: 4g
Protein: 5g
Substitutions for ingredients:
- You can use maple syrup or agave nectar instead of honey.
- Instead of vegetable oil, you can use coconut oil or olive oil.
- You can use pumpkin pie spice instead of cinnamon, ginger, and nutmeg.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Use different types of nuts or seeds, such as almonds, pecans, or sunflower seeds.
- Add dried fruit, such as cranberries or raisins, for a sweet and tart flavor.
Tips and Tricks:
- Make sure to stir the pumpkin seeds occasionally while baking to prevent burning.
- Store the honey-glazed pumpkin seeds in an airtight container at room temperature for up to a week.
Storage Instructions:
Store the honey-glazed pumpkin seeds in an airtight container at room temperature for up to a week.
Reheating Instructions:
To reheat the honey-glazed pumpkin seeds, place them in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warm and crispy.
Presentation Ideas:
Serve the honey-glazed pumpkin seeds in a bowl or on a platter as a snack or appetizer.
Garnishes:
Sprinkle some sea salt or chopped fresh herbs, such as rosemary or thyme, on top of the honey-glazed pumpkin seeds for added flavor.
Pairings:
Pair the honey-glazed pumpkin seeds with a glass of cider or beer for a perfect fall snack.
Suggested Side Dishes:
Serve the honey-glazed pumpkin seeds with a cheese platter or a charcuterie board.
Troubleshooting Advice:
If the pumpkin seeds are not crispy enough, bake them for a few more minutes until golden brown.
Food Safety Advice:
Make sure to wash the pumpkin seeds thoroughly before using them.
Food History:
Pumpkin seeds have been consumed for thousands of years and were a staple food of the Aztecs and other indigenous peoples of Mexico and Central America.
Flavor Profiles:
The honey-glazed pumpkin seeds have a sweet and spicy flavor with a crunchy texture.
Serving Suggestions:
Serve the honey-glazed pumpkin seeds as a snack, appetizer, or topping for salads or soups.
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