To make toasted pumpkin seeds with cinnamon, dry the seeds in the oven, season them with butter, sugar, salt and cinnamon, and then bake them until they turn a golden brown color. A touch of nutmeg can add some extra flavor to the snack.
Toasted Cinnamon Pumpkin Seeds Recipe
This recipe is a fantastic way to use up the seeds from Halloween pumpkins.
Prep time: 20 min.
Cook time: 2 hours
Ready in: 2 hours, 20 min.
- 2 cups fresh pumpkin seeds
- 2 tablespoons butter
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- Prepare the pumpkin seeds
- Roast the seeds
- Season the seeds
- Toast the seeds
Preheat the oven to 300 degrees Fahrenheit. Scoop the seeds out of the inside of a pumpkin. Separate the pulp from the seeds.
Lay the seeds out on a baking sheet. Bake for around one hour to dry out the seeds. When they are completely dry, remove them from the oven.
Melt the butter and drizzle it onto the seeds. Add the sugar, salt and cinnamon. Toss the seeds to make sure that they are all coated with the mixture.
Lay the seeds out on a baking sheet, making sure that they are as even as possible. Bake for 10 to 15 minutes, stirring regularly to ensure that they toast evenly.
For extra flavor, leave some of the pulp on the pumpkin seeds. Increasing the amount of cinnamon to 1 teaspoon and adding 1/2 teaspoon of nutmeg can also add some extra spice.