Description
Crunchy and sweet cinnamon sugar roasted pumpkin seeds, perfect for a healthy snack or topping for salads and desserts. These seeds are lightly coated with melted butter and a mixture of sugar, cinnamon, and salt, then roasted to golden perfection for a delightful treat.
Ingredients
Scale
Seeds and Coating
- 1 cup raw pumpkin seeds (rinsed and patted dry)
- 1 tbsp melted butter or coconut oil
Seasoning
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Coat Seeds: In a mixing bowl, toss the rinsed and dried pumpkin seeds with the melted butter or coconut oil until every seed is evenly coated to ensure the seasoning sticks during roasting.
- Mix Seasoning: In a separate small dish, combine granulated sugar, ground cinnamon, and a pinch of salt. Sprinkle this seasoning mix over the coated pumpkin seeds and stir thoroughly to cover all the seeds evenly.
- Arrange Seeds: Spread the seasoned pumpkin seeds evenly in a single layer on the prepared baking sheet. This helps them roast uniformly.
- Roast: Bake the seeds in the preheated oven for 25 to 30 minutes. Stir the seeds halfway through the baking time to allow them to toast evenly and develop a light golden color and fragrant aroma.
- Cool: Remove the seeds from the oven and let them cool completely on the baking sheet. As they cool, the seeds will crisp up to provide the perfect crunchy texture.
Notes
- Make sure the pumpkin seeds are thoroughly dried after rinsing to ensure they roast properly and become crispy.
- You can substitute coconut oil for melted butter to make this recipe dairy-free and add a subtle coconut flavor.
- Adjust the amount of sugar and cinnamon to your taste preference for more or less sweetness and spice.
- Store cooled roasted pumpkin seeds in an airtight container for up to one week to maintain crunchiness.
