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 sanely addictive snack. After you rinse and pat dry the 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 for next year, too.
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
Sat fat 5g
How to Make It
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.