Description
Delight in the crunchy, sweet, and spicy flavors of Cinnamon Sugar Roasted Pumpkin Seeds. Perfect for a healthy snack or a festive fall treat, these roasted seeds are coated with a buttery blend of cinnamon and sugar, baked to golden perfection for a crisp and flavorful bite.
Ingredients
Scale
Ingredients
- 1 cup raw pumpkin seeds (rinsed and patted dry)
- 1 tbsp melted butter or coconut oil
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Coat Seeds: In a bowl, toss the raw pumpkin seeds with the melted butter or coconut oil until every seed is evenly coated for that rich flavor.
- Prepare Cinnamon Sugar Mix: In a small dish, combine granulated sugar, ground cinnamon, and a pinch of salt. Sprinkle this mixture over the coated seeds and stir well to ensure an even sweet and spicy coating.
- Arrange Seeds: Spread the cinnamon sugar-coated pumpkin seeds evenly across the prepared baking sheet in a single layer for uniform roasting.
- Bake: Place the baking sheet in the oven and bake for 25 to 30 minutes. Stir the seeds halfway through baking to toast them evenly until they turn lightly golden and release a fragrant aroma.
- Cool and Serve: Remove the seeds from the oven and let them cool completely on the baking sheet. This cooling process crisps them up, making them perfectly crunchy and ready to enjoy.
Notes
- Ensure seeds are completely dry before coating to help the butter and sugar mixture adhere better.
- Stir seeds halfway through baking to prevent burning and ensure even roasting.
- Store cooled roasted seeds in an airtight container to maintain freshness and crispness for up to a week.
- You can substitute coconut oil for butter to make the recipe dairy-free.
- Adjust cinnamon and sugar quantity based on your sweetness preference.
