Description
A simple and delicious recipe to make crunchy cinnamon sugar roasted pumpkin seeds. Perfect as a sweet and spiced snack or a festive addition to your fall treats, these seeds are coated with butter, sugar, and cinnamon then baked to a golden crisp.
Ingredients
Scale
Ingredients
- 1 cup raw pumpkin seeds (rinsed and patted dry)
- 1 tbsp melted butter or coconut oil
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking.
- Coat Seeds: In a mixing bowl, toss the rinsed and dried pumpkin seeds with melted butter or coconut oil until they are evenly coated.
- Prepare Spice Mix: In a small dish, combine the granulated sugar, ground cinnamon, and a pinch of salt. Sprinkle this mixture over the coated seeds and stir well to ensure the seeds are fully covered with the cinnamon sugar.
- Arrange Seeds: Spread the coated pumpkin seeds evenly on the prepared baking sheet in a single layer for uniform roasting.
- Bake Seeds: Bake in the preheated oven for 25 to 30 minutes, stirring halfway through the baking time to ensure even roasting. Roast until the seeds are lightly golden and fragrant.
- Cool and Serve: Remove the seeds from the oven and let them cool completely on the baking sheet. They will crisp up further as they cool, ready for snacking.
Notes
- Make sure to rinse and thoroughly dry the pumpkin seeds before roasting to ensure they crisp up well.
- Use melted butter for a richer flavor, or coconut oil for a dairy-free alternative.
- Stirring halfway through baking helps the seeds roast evenly and prevents burning.
- Store cooled seeds in an airtight container for up to one week for maximum freshness.
- You can adjust the amount of cinnamon and sugar to taste for a more or less sweet snack.
