“This recipe requires thirty seconds of prep time,” says Taylor.
Ingredients:
Directions:Combine all 3 ingredients, and mix together.
Spread on sheet pan and bake at 350 degrees for approximately 10 minutes, or until browned.
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“It’s an easy, healthy and delicious way to satisfy that salty, crunchy craving.
Also a great salad topping!”
Directions:
Toss seeds in butter, then with salt.
Roast at 350 degrees on a baking sheet for about 30 minutes.
“Have you ever tasted a pink peppercorn by itself?
It’s really not that “peppery,” says Taylor.
“They actually have a citrus and floral essence to them.
Accent your pumpkin seeds with this simple, yet complex seasoning for a refreshing treat.”
Grind pink peppercorns in mortar and pestle, or spice grinder.
Combine all 6 ingredients, and mix together.
Not in a snacking mood?
Alpert says this also works as a topping to soup or salad.
Coat seeds with butter then toss with ginger and orange zest.
Got a craving for Angus beef?
Sprinkle over chowder, loaded baked potatoes, salads, or enjoy as a snack.
Toss seeds in oil.
Spread seeds on sheet pan and bake at 350 for approximately 10 minutes, or until browned.
Remove from oven and carefully transfer seeds into bowl.
Sprinkle Black & Bleu Blend over pepitas and toss.
Melt honey in a pan, then add seeds and coconut flakes.
Bake at 350 for 30 minutes or until golden brown.
“These also make the perfect pre-dinner, cocktail party nosh instead of the traditional nuts.”
Coat seeds with oil then sprinkle with pepper and paprika.
Toss seeds in butter then in cheese and pepper.
Spread on a baking sheet and roast at 350 degrees for 30 minutes, or until golden brown.
Call this seasonal comfort food.
“I like to roast the seeds with some cinnamon and nutmeg,” says Alpert.
“They really highlight the flavor of the pumpkin, while satisfying that sweet-tooth without any added sugar.”
Coat the seeds in butter then toss with rest of ingredients.
Photo Credit: Romulo A Yanes
