Easiest Way to Prepare Favorite Spicy Cajun Roasted Pumpkin Seeds

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Before you jump to Spicy Cajun Roasted Pumpkin Seeds recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Dollars.

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Refrigerators and freezers use a lot of electricity, especially if they are not operating as efficiently as they should. If you can get a new one, they use about 60% less than the old versions that happen to be more than ten years old. Maintaining the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, because the motor won't have to run as often.

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We hope you got benefit from reading it, now let's go back to spicy cajun roasted pumpkin seeds recipe. You can have spicy cajun roasted pumpkin seeds using 8 ingredients and 4 steps. Here is how you do that.

The ingredients needed to make Spicy Cajun Roasted Pumpkin Seeds:

1. Provide of Seeds from freshly carved pumpkin.
2. Prepare 1/2 tsp of Pink Salt.
3. Use 1 tsp of Tony Cachere's.
4. Get 1/2 tsp of Cayenne Pepper.
5. Take 1 tsp of Garlic Powder.
6. Take Pinch of Paprika.
7. Use 1 Tbs of Vegetable Oil.
8. Prepare 1 tsp of Worcestershire.

Steps to make Spicy Cajun Roasted Pumpkin Seeds:

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..

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