Sweet and Salty Pumpkin Seeds

Sweet and Salty Pumpkin Seeds
John Kernick
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preparation
15
minutes
cooking
90
minutes
Serves 8

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.
Kate Merker
October 2009

Nutritional Information

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

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