does anyone have a recipe for roasting pumpkin seeds with honey?

Question

all I want are recepies that roast pumpkin seeds with honey. I don't want anyother information.

Answer 1

Just use this recipe here, but add honey to the ingredients!

Roasted Pumpkin Seeds

Don't waste the seeds after cooking your pie or making jack-o-lanterns. Instead, roast and salt the seeds for a delicious and nutritious snack. Let the children slosh through the fibers in pursuit of the slippery seeds, it is so much fun.

1 quart water
2 Tablespoons salt
2 cups pumpkin seeds
1 Tablespoon vegetable oil or melted, unsalted butter
Preheat oven to 250°F.

Pick through seeds and remove any cut seeds. Remove as much of the stringy fibers as possible.

Bring the water and salt to a boil. Add the seeds and boil for 10 minutes. Drain, spread on kitchen towel or paper towel and pat dry.

Place the seeds in a bowl and toss with oil or melted butter.

Spread evenly on a large cookie sheet or roasting pan.

Place pan in a preheated oven and roast the seeds for 30 to 40 minutes. Stir about every 10 minutes, until crisp and golden brown.

Cool the seeds, then shell and eat or pack in air-tight containers or zip closure bags and refrigerate until ready to eat.

Yield 2 cups

Answer 2

I take plain pumpkin seeds and put them (as many as you desire) in a mixing bowl and add honey (as much as is necessary based on how many seeds you are using) & before mixing add a little olive oil on the spoons to avoid the mixture sticking to the spoons, and then gently mix them using either wooden or bamboo spoons until they are all coated. Then I put them on a non-stick pan (you can spray alittle Pam on the pan, but just a little) and bake them on say 350 degrees until they are brown and roasted. You can also add to the honey mixture, cinnamon, and brown suger and then bake. Whatever you like.

Answer 3

It is much healthier to eat pumpkin seeds not rosted! It's something about "good" and "bad" fat in seeds.

Answer 4

ROASTED SPICED CHICKEN WITH CINNAMON- AND HONEY-GLAZED SWEET POTATOES
This dish makes delicious use of the warm spices prevalent throughout island cooking. The chicken needs time to marinate, so start the recipe ahead.


Chicken
1/2 cup chopped onion
4 garlic cloves, chopped
3 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon allspice berries, ground in spice mill or coffee grinder
1 tablespoon chopped peeled fresh ginger
1 1/2 teaspoons finely chopped fresh thyme
1 teaspoon salt
1 teaspoon ground black pepper
1/2 Scotch bonnet chile or habanero chile, seeded, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 whole chicken leg-thigh pieces (about 2 1/4 to 2 1/2 pounds)

2 tablespoons olive oil

Sweet potatoes
Nonstick vegetable oil spray
2 tablespoons (1/4 stick) butter, melted
2 tablespoons honey
1 tablespoon fresh lime juice
1/2 teaspoon ground cinnamon
2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/3-inch-thick rounds
Mango chutney


For chicken:
Place onion, garlic, apple cider vinegar, honey, ground allspice, chopped fresh ginger, chopped fresh thyme, salt, ground black pepper, seeded and minced chile, cinnamon, and nutmeg in processor. Purée marinade until coarse paste forms. Place chicken in large resealable plastic bag. Add marinade to chicken in bag and seal. Turn chicken to coat. Refrigerate at least 8 hours or overnight, turning chicken occasionally.

Preheat oven to 400°F. Arrange chicken pieces, with marinade still clinging to chicken, on rimmed baking sheet. Brush chicken with oil. Roast until cooked through, about 45 minutes.

Meanwhile, for sweet potatoes:
Spray another rimmed baking sheet with nonstick spray. Whisk butter, honey, lime juice, and ground cinnamon in large bowl. Add potato slices; toss to coat. Arrange potato slices in single layer on prepared baking sheet. Sprinkle with salt and pepper. Bake potatoes alongside chicken until tender, about 25 minutes. Serve chicken with potatoes, passing mango chutney separately.


PUMPKIN SOUP WITH HONEY AND CLOVES
Swirl a little cream decoratively into each bowl of soup for an elegant presentation.
2 tablespoon (1/4 stick) butter
2 large carrots, chopped
2 celery stalks, chopped
1 large onion, chopped
1 2-pound pumpkin peeled, seeded, chopped (about 6 cups)
6 cups (or more) chicken stock or canned low-salt broth
5 whole cloves

1/2 cup whipping cream
2 tablespoons honey




Melt butter in Dutch oven over medium-high heat. Add carrots, celery and onion; sauté until tender, about 8 minutes. Add pumpkin, 6 cups stock and cloves. Cover and simmer until pumpkin is very tender, about 25 minutes.
Discard cloves. Purée soup in batches in blender. Return to Dutch oven. Stir in cream and honey. Bring to simmer. Season to taste with salt and pepper. (Can be made 1 day ahead. Chill. Bring to simmer before serving, thinning with more stock, if desired.)


http://www.epicurious.com/recipes/recipe_views/views/1029