Pumpkin Seeds Take 2: Other Variations

Taco Pumpkin Seeds
1 cup seeds from freshly cut pumpkin, washed and dried
2 tablespoons vegetable oil
1 tablespoon taco seasoning mix
1/4 teaspoon garlic salt

In a skillet, saute pumpkin seeds in oil for 5 minutes or until lightly browned. Using a slotted spoon, transfer seeds to an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with taco seasoning and garlic salt; stir to coat. Spread into a single layer. Bake at 325 degrees F for 15-20 minutes or until crisp. Remove to paper towels to cool completely. Store in an airtight container for up to 3 weeks.

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Lawry's Seasoned Pumpkin Seeds
1 cup raw whole pumpkin seeds
2 teaspoons butter, melted
1/4 Lawry's Seasoned Salt

Preheat oven to 300 degrees F (150 degrees C). Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally. 

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Parmesan Garlic Pumpkin Seeds
1 cup raw whole pumpkin seeds
2 teaspoons butter, melted
1/4 garlic salt
Parmesan cheese

Preheat oven to 300 degrees F (150 degrees C). Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet, sprinkle with Parmesan cheese and bake for about 45 minutes or until golden brown; stir occasionally.

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Sweet Pumpkin Seeds
2 cups raw whole pumpkin seeds
2 tablespoons butter, melted
1/2 cup white sugar, divided
1 tablespoon ground cinnamon, divided

1. Remove all the pulp and strings from the pumpkin seeds, then wash and thoroughly dry the seeds. 
2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. 
3. Place the melted butter in a bowl, toss the seeds in the butter to coat, and pour them onto the prepared baking sheet. Sprinkle about 2 tablespoons of sugar and 1 teaspoon cinnamon over the seeds, stir the seeds around to mix the coating, and spread them into a single layer. Bake the seeds in the preheated oven for 5 minutes. 
4. Remove the seeds from the oven, and sprinkle them with another coating of 2 tablespoons sugar and 1 teaspoon cinnamon, mixing the seeds together and spreading them out as before. Bake 5 more minutes. Repeat the coating and baking step one more time, and bake the seeds for 5 more minutes. 
5. Sprinkle the seeds with the remaining 2 tablespoons of sugar, mix, and bake the sugar coating onto the seeds, about 10 more minutes. Let the seeds cool on the baking sheet before eating.

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So I once again didn't really follow any of the directions and I just cooked them like I did the original butter garlic ones. Then I just left the different versions in for different amounts of time according to their recipe. For the taco ones, I didn't saute them before I put them in the oven like it says to do. I just mixed the vegetable oil, taco seasoning, and garlic salt all together then mixed that evenly over the seeds and popped them in the over. For the sweet pumpkin seeds, I mixed the butter (only 1 tbsp) with the seeds then sprinkled the cinnamon and sugar (1 tbsp sugar - 1/2 tsp cinnamon) over that and stirred; then placed them in the oven. I did take them out after 10 minutes and added another tablespoon of sugar and another half teaspoon of cinnamon and let that bake for about 20 minutes. Took them out and stirred them because they were stuck together and put them back in for another five minutes. Out of all of them I think the Lawry's and the cinnamon/sugar ones were my favorite.