Toasted Pumpkin Seeds Teriyaki Cajun Style
2 cups raw whole pumpkin seeds
2 tablespoons butter
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 (Optional)
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.
Preheat oven to 300 degrees F (150 degrees C).
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.
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.
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