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Prep 5min
Total25min
Servings4
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Ingredients
1 1/2
cups pumpkin seeds, rinsed and patted dry with paper towels
2
tablespoons butter, melted
2
tablespoons sugar
1 1/2
teaspoons ground cinnamon
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Steps
1
Heat oven to 325°F.
2
In small bowl, mix all ingredients. Spread on ungreased cookie sheet in single layer.
3
Bake about 20 minutes, stirring once or twice, until seeds begin to brown. Cool.
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Pumpkin seeds (like sunflower and sesame) are relatively high in fat, so are more perishable than other foods. Store them in a cool, dry place (tightly covered in canning jar works well) or in the refrigerator to keep them fresh.
Try using a serrated-edged grapefruit spoon to scrape out the seeds and pulp from inside the pumpkin. Spoon everything into a large bowl and cover with cool water, swishing things around to separate the seeds—it’s okay if some of the fibers are still clinging to them. Spread the seeds out on a kitchen towel and vigorously rub them dry before tossing them with the butter and seasonings.
Mix up how you flavor these crisp snacks: sneak in some ground ginger, freshly grated nutmeg, or a little freshly ground black pepper with the cinnamon for a warmly spicy-sweet edge.
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