Description
A flavorful recipe for Cajun Pumpkin Seeds, perfect for a crunchy snack.
Ingredients
Scale
- 1 cup (approximately 100 g) raw pumpkin seeds, rinsed and patted dry
- 1 tbsp (14 g) melted butter
- 2 liberal dashes Worcestershire sauce
- Salt, to taste
- 1 scant teaspoon Cajun seasoning
- 1/4 teaspoon paprika
Instructions
- Step 1: Rinse the pumpkin seeds thoroughly under cold water, removing as much pumpkin pulp as possible. Some tiny pumpkin pieces that stick to the seeds will not cause any issues and can add a bit of extra flavor. Use paper towels to pat the seeds dry quickly to prevent sticking.
- Step 2: In a mixing bowl, combine melted butter and Worcestershire sauce, stirring to blend. Add the pumpkin seeds, Cajun seasoning, paprika, and salt. Toss or stir until the seeds are evenly coated with the mixture.
- Step 3: Preheat your oven to 300°F (149°C). Spread the coated pumpkin seeds in a single layer on the rimmed baking sheet to ensure even roasting.
- Step 4: Place the baking sheet in the oven. Roast at 300°F (149°C) for 45 to 60 minutes. Stir and turn the seeds every 20 minutes to promote even browning and prevent burning. The seeds are done when they are nicely browned and crunchy.
- Step 5: After 45 minutes, check the seeds. They should be crunchy and emit a roasted, aromatic smell. If they are not crunchy enough, continue roasting, checking every 5 to 10 minutes to avoid burning.
Notes
- Room Temperature: Once cooled, place seeds in an airtight container, store at room temperature for up to 2 days. Keep away from moisture.
- Refrigeration: Store in an airtight container in the refrigerator for up to 7 days to maintain crispness.
- Freezing: Wrap seeds tightly with plastic wrap and seal in a freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
- If seeds are chewy, extend roasting time by 10 minutes and continue stirring every 20 minutes for even cooking.
- For spicier seeds, increase Cajun seasoning to 1 teaspoon during seasoning step and adjust to personal heat preference.
- If seeds start to burn, reduce oven temperature to 275°F (135°C) for the last 15 minutes of roasting; check every 5 minutes.
- To ensure even flavor coating, let roasted seeds cool for 10 minutes before serving; this allows spices to settle.
- Always spread seeds in a single layer on the baking sheet to achieve uniform roasting and crunchiness.
Nutrition
- Serving Size: 1 serving
- Calories: Not specified in source
- Sugar: Not specified in source
- Sodium: Not specified in source
- Fat: Not specified in source
- Saturated Fat: Not specified in source
- Unsaturated Fat: Not specified in source
- Trans Fat: Not specified in source
- Carbohydrates: Not specified in source
- Fiber: Not specified in source
- Protein: Not specified in source
- Cholesterol: Not specified in source