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.
