Food Recipes Sweet and Salty Pumpkin Seeds 3.4 (655) 2 Reviews Turn each and every pumpkin seed you pull from that Halloween Jack-o-lantern into a tasty treat. Yep, our recipe, which calls for the seeds of two medium fresh pumpkins, results in the perfect balance of sweet, salty, and crunchy—the trifecta for one insanely addictive snack. After you rinse and pat dry the pumpkin seeds, you'll toss them with butter, sugar, salt, and a bit of cinnamon. Sip some warm apple cider and bask in one of those ideal fall days that combines sweater weather, pumpkin crafts, and this homemade classic the whole family will love. You'll want to Pin this sweet and salty pumpkin seed recipe for next year, too. By Kate Merker Kate Merker Kate Merker is the chief food director at Hearst Magazines. She has over two decades of experience producing food content for print and digital publications, including Real Simple. Highlights: * At Real Simple, Kate worked her way up from editorial assistant to senior food editor * Served as food and nutrition director at Woman's Day for seven years * Joined Hearst Magazines as chief food director (2017) Real Simple's Editorial Guidelines and Betty Gold Betty Gold With more than a decade of experience writing and editing food and nutritional content, Betty Gold is the former senior digital food editor at Real Simple and acting senior food editor at Well+Good. Betty has also spent time working in product analysis at Good Housekeeping and in food production on The Martha Stewart Show. Highlights: * Bachelor of Science in Food Studies & Nutrition from New York University * Industry professional for 11 years * Served on mastheads at Food Network, Bon Appetit, and Good Housekeeping Magazines * Worked in publications department at James Beard Foundation Real Simple's Editorial Guidelines Updated on July 30, 2019 Print Share Share Tweet Pin Email Photo: John Kernick Hands On Time: 15 mins Total Time: 1 hrs 30 mins Yield: 8 serves Jump to Nutrition Facts Ingredients 2 cups fresh pumpkin seeds (from 2 medium pumpkins), rinsed and patted dry 2 tablespoons unsalted butter, melted 2 tablespoons granulated sugar ½ teaspoon kosher salt ¼ teaspoon ground cinnamon Directions Heat oven to 300°F. Spread the pumpkin 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 pumpkin 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. Chef's Notes To remove seeds from the pumpkin, scoop out the seeds with a spoon or by using your fingers. Then discard any bits of stringy pulp before placing pumpkin seeds into a colander and giving them a good rinse. In a pinch, you can toast pumpkin seeds in the microwave by heating them in a single layer on a glass baking dish or pie plate. Microwave pumpkin seeds for about 2 minutes and stir. Heat again for 2 to 3 minutes, stirring after each minute, until the seeds are lightly browned and crunchy. RELATED: 6 Super Snackable Pumpkin Seed Recipes Print Nutrition Facts (per serving) 225 Calories 19g Fat 10g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 225 % Daily Value * Total Fat 19g 24% Saturated Fat 5g 25% Cholesterol 8mg 3% Sodium 148mg 6% Total Carbohydrate 10g 4% Protein 9g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.