Description
Cajun Pumpkin Seeds are a flavorful and crunchy snack made by roasting raw pumpkin seeds coated in melted butter, Worcestershire sauce, and a blend of Cajun spices. This simple recipe offers a spicy twist on traditional roasted pumpkin seeds, perfect for a healthy, savory snack.
Ingredients
Scale
Ingredients
- 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
- Rinse Pumpkin Seeds: 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.
- Mix Ingredients: 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.
- Prepare Oven and Baking Sheet: Preheat your oven to 300°F (149°C). Spread the coated pumpkin seeds in a single layer on a rimmed baking sheet to ensure even roasting.
- Roast the Seeds: 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.
- Check Doneness: After 45 minutes, check the seeds. They should be crunchy and emit a roasted, aromatic smell. If not crunchy enough, continue roasting, checking every 5 to 10 minutes to avoid burning.
Notes
- Rinsing the seeds properly is important to remove all pumpkin pulp for better roasting.
- Stirring every 20 minutes ensures even cooking and prevents burning.
- You can adjust the amount of Cajun seasoning according to your spice preference.
- Store cooled pumpkin seeds in an airtight container for up to a week.
- This recipe is great for a healthy, low-calorie snack option.
