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
Instructions
Heat oven to 300F. Spread the seeds on a rimmed
baking sheet and bake until dry throughout, 50 to 60
minutes.
Increase oven temperature to 350F. 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.
Originally Submitted
10/23/2009
0 Out of 5 from
0 reviews
You can add this Sweet and Salty Pumpkin Seeds recipe to your own private DesktopCookbook.
