Toasted Pumpkin Seeds Teriyaki Cajun Style recipe

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Ingredients

2 cups raw whole pumpkin seeds
2 tablespoons butter, melted
1 tablespoon Cajun seasoning
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon seasoned salt
¾ teaspoon teriyaki sauce, or to taste
1 pinch salt

Nutrition Info

101.5 calories
carbohydrate: 9.5 g
cholesterol: 7.6 mg
fat: 6.1 g
fiber: 0.8 g
protein: 3.2 g
saturatedFat: 2.4 g
servingSize: -
sodium: 281.9 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Spread pumpkin seeds in a single layer on a baking sheet lined with waxed paper, set aside in a cool, dry place and allow to dry overnight, turning seeds a time or two during several hours of drying.

  2. Preheat oven to 300 degrees F (150 degrees C).

  3. Mix melted butter, Cajun seasoning, garlic powder, paprika, chili powder, seasoned salt, and teriyaki sauce in a bowl, toss the pumpkin seeds in the seasoned butter to coat. Set seasoned pumpkin seeds aside for 5 minutes to absorb flavors. Spread seeds onto a baking sheet.

  4. Bake in the preheated oven until seeds are browned and fragrant, 45 minutes to 1 hour, stir after 30 minutes. Remove and let cool until seeds stop making a popping noise, sprinkle with salt if desired.

Recipe Yield

2 cups

Recipe Note

My family and I have always loved these during the pumpkin season. Over the years I've come to tweak it to our tastes. More flavor and a little more spice, but NOT overdoing it. I hope you love this as much as we do. Trust me on the seasonings. Seems to be a lot, but SO very worth it. I usually get quite a bit out of these with everyone just passing them around. You can make a bigger batch of these (which I have done many times). Just adjust the ingredients to the amount of pumpkin seeds you have. This a great snack for parties or family night.

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