Sweet and Salty Pumpkin Seeds

Sweet and Salty Pumpkin Seeds
five_whole_stars
Click a Star to Rate This Recipe
Serves 8| Hands-On Time: | Total Time:

Ingredients

  • 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

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.
By October, 2009

Nutritional Information

  • Per Serving
  • Calories 225
  • Fat 19g
  • Sat Fat 5g
  • Cholesterol 8mg
  • Sodium 148mg
  • Protein 9g
  • Carbohydrate 10g
  • Fiber 1g
What does this mean? See Nutrition 101 .

Quick Tip

Spiced Pumpkin Seeds
The pumpkin seeds can be made and stored at room temperature in an airtight container up to 3 days in advance.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.