Ingredients
2 cups raw pumpkin seeds, cleaned and dried
2 tablespoons unsalted butter, melted
1/4 cup granulated white sugar
1 tablespoon brown sugar
1.5 teaspoons ground cinnamon
1/4 teaspoon fine sea salt
Instructions
Step 1: Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Step 2: In a medium bowl, combine the granulated sugar, brown sugar, cinnamon, and salt. Stir well to break up any brown sugar clumps.
Step 3: Place the dried pumpkin seeds in a separate large bowl. Pour the melted butter over the seeds and toss until they are thoroughly and evenly coated.
Step 4: Sprinkle the cinnamon sugar mixture over the buttery seeds. Toss again until the sugar adheres to every seed.
Step 5: Spread the seeds in a single layer on the prepared baking sheet. Ensure they are not piled on top of each other for maximum crispiness.
Step 6: Bake for 35-45 minutes, stirring the seeds every 10-15 minutes. Watch closely toward the end to ensure the sugar does not burn.
Step 7: Remove from the oven when the seeds are golden brown and fragrant. Allow them to cool completely on the pan; they will continue to crisp up as they cool.
Notes
Always ensure the seeds are completely dry before roasting to achieve the best crunch. Store in an airtight container for up to two weeks.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizers & Snacks
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 165 kcal
- Sugar: 12g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
Keywords: cinnamon sugar pumpkin seeds, roasted pumpkin seeds, fall snacks, sweet pumpkin seeds, pumpkin carving recipes
