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Spiced Pumpkin Seeds - ideas?

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I have a bag of raw pumpkin seeds, already shelled, and I'm looking for ideas on how to spice them. I would love to serve them as cocktail nibbles or hors d'oeuvres.

I have the roasting technique figured out (a few minutes in a medium oven, watched carefully), but my spicing attempts so far have lacked flavor and zip.

Has anyone discovered any winning flavors and recipes?

Thanks,
Anne

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  1. you might try lower and slower on the temps. I find that when i toast almonds in bulk, that way I get fewer over-taosted burnt ones. Helps make up for the discrepancy in sizes. Place toasted seeds in a paper bag, add spices and shake bag.

    A tasty spice combo might be lemon zest(dried and whizzed in a processor)black pepper, smoked salt, sugar, cayenne and ginger. If you lightly oil the toasting sheet with some OO, the spices would stick better.

    Or you could try a dry jerk rub, and add a bit of sugar to it.

    1. I fry them with a bit of oil, chili powder, cayenne. Squeeze on lots of lime juice. Great with margaritas or beer.

      1. When I was in San Francisco, we stopped for a snack at a little tea house in the Ferry Marketplace. We ordered some pumpkin seeds (these were still in the shell) that had been coated or roasted with some kind of a green tea flavor and I thought they were out of this world. I don't know if that technique could be adapted to raw out of the shell seeds but it added a richness to the pumpkin taste that was sensational.

        1. Here's a link to the recipe I posted on the SF Bay Area board a couple years ago. It's from Reed Hearon. Try doing it on top of the stove, you'll have more control. Also, I use whole dried chilis to have fuller flavor and no powder residue on the fingers. Pequins have a bit of a floral whiff, but they are small and you need to warn your guests about eating them whole.

          http://www.chowhound.com/topics/show/...

          1. Yum! What great ideas! I especially like the idea of using dried lemon zest (gotta remember to save some) and/or pequin peppers. Nummy, nummy, nummy!

            Thanks,
            Anne