Monday, October 8, 2012

Sweet and Salty Pumpkin Seeds

Sweet and Salty Pumpkin Seeds

Serves 8Hands-On Time: 15mTotal Time: 1hr 30m


  • 2  cups  fresh pumpkin seeds (from 2 medium pumpkins), rinsed and patted dry
  • 2  tablespoons  unsalted butter, melted
  • 2  tablespoons  granulated sugar
  • 1/2  teaspoon  kosher salt
  • 1/4  teaspoon  ground cinnamon


  1. Heat oven to 300° F. Spread the seeds on a rimmed baking sheet and bake until dry throughout, 50 to 60 minutes.
  2. Increase oven temperature to 350° F. In a large bowl, toss the seeds with the butter, sugar, salt, and cinnamon. Return the seeds to the baking sheet and toast, tossing occasionally, until golden brown, 10 to 15 minutes.

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