Roasted Cinnamon Sugar Pumpkin Seeds
Save the seeds from your pumpkins to make these roasted cinnamon sugar pumpkin seeds. They are irresistibly delicious - the perfect sweet and salty fall snack!
Ingredients
- 3 cupspumpkin seeds ((dried for at least 24 hours))
- 3 tablespoonssalted butter ((or coconut oil))
- ½ teaspoonpure vanilla extract
- 4 tablespoonsgranulated sugar
- 2 teaspoonsground cinnamon
- 1 teaspoonsea salt
Directions
Dry pumpkin seeds
- 1
Remove from pumpkins and rinse thoroughly. Spread out in a single layer on a baking sheet lined with paper towels. Let sit at room temperature for 24 hours, changing the damp paper towels out for dry ones after about 12 hours and stirring occasionally.
Make cinnamon sugar pumpkin seeds
- 1
Preheat oven to 325°Fahrenheit (163 degrees Celsius). Very lightly grease a large baking pan, set aside.
- 2
In a small bowl, mix together sugar, cinnamon, and salt. Set aside.
- 3
Melt the butter - either in the microwave in a large bowl or on the stovetop in a saucepan over low heat.
- 4
Once the butter is melted, stir in the vanilla.
- 5
Then, add the pumpkin seeds until they are evenly coated in the butter/vanilla mixture.
- 6
Add the dry ingredients to the pumpkin seeds and stir until all they are evenly coated.
- 7
Spread pumpkin seeds on the prepared baking pan in single layer.
- 8
Bake for 25-35 minutes, stirring every 10 minutes, until seeds begin to brown.
- 9
To test for doneness: remove a few seeds from the pan and let sit on the counter to cool. If they harden up the seeds are done. If they remain soft, return to the oven, checking them after 5 minutes. Continue baking in 5 minute intervals until done.
- 10
Once seeds are done, transfer them from the warm pan to another pan lined with parchment paper to let cool.