Friday, October 11, 2013

Cinnamon Sugar Roasted Pumpkin Seeds

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A couple days ago I shared a recipe for sea salt roasted pumpkin seeds. Today I want to share another flavor option for roasting pumpkin seeds. This time it's for something a little more sweet. 

My only recommendation when making this recipe: don't over roast them. I let the seeds go too long in the oven and some of them burned. Cue super sad face. The flavor of this recipe is great, but I could do without some of them being burnt. Learn from my mistakes, friends! 

Cinnamon Sugar Roasted Pumpkin Seeds

1 cup pumpkin seeds
2 tablespoons butter, melted
1 teaspoon cinnamon
 2 tablespoons sugar
1/2 teaspoon nutmeg
1/4 teaspoon salt

Preheat oven to 350 degrees. In a bowl toss the pumpkin seeds with the melted butter, making sure to coat them evenly. Season with the cinnamon, sugar, nutmeg, and salt. Gently toss once more. 

Pour the seeds onto a foil lined baking sheet, spreading them into one even layer. 

Bake for 20 minutes, or until the seeds are golden brown. Stir the seeds half way through to ensure they toast evenly. 


Note: If, after 20 minutes they aren't golden brown, set the timer for 2 minute increments. You want to check them often after the 20 minute mark. 

recipe adapted from Serious Eats

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