Sweet and Salty Pumpkin Seeds

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Photo by John Kernick
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  • Serves 8
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    Nutritional Information

    Per Serving

    • Calories 225 calories
    • Fat 19 g
    • Sat Fat 5 g
    • Cholesterol 8 mg
    • Sodium 148 mg
    • Protein 9 g
    • Carbohydrate 10 g
    • Fiber 1 g

Heat oven to 300° F. Spread the seeds on a rimmed baking sheet and bake until dry throughout, 50 to 60 minutes.

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.

Ingredients

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

Directions

  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.