Sweet and Salty Pumpkin Seeds
Serves 8|
Hands-On Time:
15m
|
Total Time:
1hr
30m
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
- 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.
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
The pumpkin seeds can be made and stored at room temperature in an airtight container up to 3 days in advance.
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