Cinnamon-Sugar Roasted Pumpkin Seeds
Pumpkin seeds roast with butter, cinnamon, sugar, nutmeg and salt for a crisp, sweet-spiced snack from a freshly scooped pumpkin.
Prep 20 min · Cook 30 min · Total 50 min · Makes about 1 1/2 cups
Ingredients
- 1 1/2 cups pumpkin seeds
- 2 tablespoons melted butter, or olive oil
- 2 tablespoon granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Directions
- Heat the oven to 350 degrees F.
- Scoop the insides from your pumpkin, then separate the seeds from the pulp. If a bit of pumpkin still clings to the seeds, no need to fuss; just pull away the larger pieces so the seeds are easy to mix.
- Put the seeds in a bowl and toss them with the melted butter until they are nicely coated. Add the salt and seasonings, and toss again.
- Spread the seeds in 1 even layer on a greased baking sheet, or use a cookie sheet covered with aluminum foil.
- Bake for 30 minutes, or until the seeds are golden brown. Give them a stir now and then as they bake so they toast evenly.