Cinnamon Roasted Pumpkin Seed Recipe: A Halloween Tradition
Ingredients
Units
Scale
4 cups pumpkin seeds
1/2 cup butter
2 tbsp. brown sugar
1 tbsp. ground cinnamon
1/4 tsp. salt
1/4 cup granulated sugar
Instructions
- Seed Harvest: After carving the pumpkin, separate the seeds from the pulp. My daughter loves this part, as she can indulge in the gooey mess.
- Clean and Dry: Rinse the pumpkin seeds to remove any remaining pulp, and then lay them out to dry on a clean kitchen towel or paper towels. Pat them dry if needed.
- Seasoning: In a bowl, toss the dried pumpkin seeds with the melted the butter. Add the brown sugar, cinnamon and salt. Stir to coat the seeds. Adjust the seasonings to your taste.
- Roasting: Preheat your oven to 350°F. Spread the seasoned pumpkin seeds in a single layer on a cookie sheet lined with aluminum foil. Roast them for approximately 20-30 minutes or until they turn golden brown, stirring occasionally for even roasting.
- Cooling: Once roasted to perfection, take the seeds out of the oven and allow them to cool on the baking sheet. They’ll continue to crisp up as they cool.
Find it online: https://experimentalhomesteader.com/roasted-pumpkin-seed-recipe/
