Easiest Way to Make Perfect Spicy Cajun Roasted Pumpkin Seeds

Spicy Cajun Roasted Pumpkin Seeds. Check Out Roasted Pumpkin Seeds On eBay. Fill Your Cart With Color Today! Double or triple this roasted pumpkin seed recipe depending on how many cups of seeds you have.

Toss a salad with these seeds, sprinkle over a chicken dish, or serve as a snack. Roasted pumpkin seeds are our favorite Fall snack. They're savory, filling, and relatively guilt free. You can cook Spicy Cajun Roasted Pumpkin Seeds using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Spicy Cajun Roasted Pumpkin Seeds

1. It's of Seeds from freshly carved pumpkin.
2. Prepare of Pink Salt.
3. You need of Tony Cachere's.
4. You need of Cayenne Pepper.
5. Prepare of Garlic Powder.
6. It's of Paprika.
7. Prepare of Vegetable Oil.
8. It's of Worcestershire.

Add a little Cajun spice to the mix and you get a truly special snack, like these easy Cajun spiced roasted pumpkin seeds. I am using my favorite Cajun seasoning blend for this recipe, but feel free to use your own favorite seasonings. Some great ideas include Old Bay Seasoning, cayenne pepper, cumin (cumin and cayenne are a great combination), Creole seasoning blend, chili powder, curry powder, taco seasoning, even just a good blast of salt and pepper. Thoroughly rinse the pumpkin seeds, rubbing and using your fingers to remove any pulp.

Spicy Cajun Roasted Pumpkin Seeds instructions

1. Preheat oven to 300 degrees. Separate as many of the seeds from the pulp as you can and rinse them in a colander under cold water. Shake the seed as dry as possible, but do not pat dry them with paper towels as this may cause the seeds to stick..
2. Spray a baking sheet with nonstick baking spray. Spread the seeds in a single layer on the baking sheet and roast for approximately 30 minutes in order to dry them out..
3. In a mixing bowl, toss the seeds with vegetable oil (may substitute olive oil or melted butter), pink salt (my preference, sea salt or plain salt will suffice), Tony Cachere's, cayenne pepper, garlic powder, paprika and worcestershire sauce. Place back onto backing sheet and return the seeds to the oven and bake until crisp and golden, approximately 20 more minutes..
4. Remove the seeds from the oven and allow to cool, as they should become more crisp as they begin to cool off..

Drain seeds and spread on a cookie sheet to dry overnight. Add the pumpkin seeds to a small bowl. In a medium bowl, mix together the pumpkin seeds, butter, garlic powder, salt and seasoned salt until the pumpkin seeds are evenly coated. Spread in an even layer on a cookie sheet. Cool completely on the baking sheet, then transfer to a serving dish.