Cinnamon Sugar Pumpkin Seeds
Sweet roasted pumpkin seeds tossed with a delicious cinnamon sugar topping.
Servings: 8 servings
Ingredients
- 2 cups pumpkin seeds with shells
- 2 tablespoons butter, melted
- 3 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice, or to taste
- ⅛ teaspoon ground nutmeg
Instructions
- Preheat oven to 350˚F
- Spread pumpkin seeds on an ungreased 15x10 baking sheet.
- Pour melted butter over the pumpkin seeds and toss to combine.
- In a small mixing bowl, combine brown sugar, cinnamon, pumpkin pie spice, and nutmeg; sprinkle over the seeds and stir until combined.
- Bake for 18 to 22 minutes, or until lightly browned and crispy, stirring once halfway through roasting.
- Remove from oven and let cool for about 10 minutes.
- Serve.
Notes
- Pumpkin Seeds: Either purchase raw pumpkin seeds from your grocery store or use the seeds from fresh pumpkins.
- Cleaning: Rinse the seeds in a colander to remove the pumpkin pulp.
- Soaking: Optionally, soak in salted water for 8 hours to enhance flavor and digestibility.
- Dry Well: Ensure seeds are completely dry before roasting for even cooking.
- Even Spreading: Arrange the seeds in a single layer on the baking sheet.
- Stir: Stir seeds once or twice during roasting for even browning.
- Post-Roast Seasoning: Consider adding fine herbs or seasonings after roasting, too.
- Cool: Let seeds cool on the sheet to crisp up.
- Store: Keep in an airtight container for freshness.
- Flavor Play: Experiment with both sweet and savory seasonings.
- Edible Shells: The roasted shells are edible.
Nutrition
Serving: 0.25cup | Calories: 132.84kcal | Carbohydrates: 6.43g | Protein: 4.89g | Fat: 10.72g | Saturated Fat: 3.2g | Cholesterol: 7.53mg | Sodium: 27.46mg | Potassium: 135.43mg | Fiber: 1.09g | Sugar: 4.62g | Vitamin A: 87.47IU | Vitamin C: 0.3mg | Calcium: 13.6mg | Iron: 1.47mg
