Make your next batch of homemade roasted pumpkin seeds sweet, like candy. The combination of cinnamon-brown sugar will satisfy anyone with a sweet tooth.
Slideshow: Holiday Open House Recipes
Seeds from 1 medium (10-pound) pumpkin (about 1 cup)
1 tablespoon unsalted butter, melted
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
Pinch of kosher or sea salt, to taste
How to Make It
Preheat the oven to 400 degrees. Line a baking pan with parchment paper.
Bring a pot of salted water to a boil. Add the seeds and boil for 10 minutes. Drain. Pat the pumpkin seeds dry on paper towels.
In a bowl, toss the pumpkin seeds with the melted butter, brown sugar, and cinnamon. Season with a touch of salt. Spread the coated seeds evenly on the lined baking pan. Roast for 20-25 minutes, turning the seeds every 10 minutes. Remove the seeds from the oven when they are crispy. Allow to cool to room temperature and serve.
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