Cinnamon Roasted Pumpkin Seeds
Ingredients:
2 tablespoons (24g) granulated sugar
¾ teaspoon ground cinnamon
¼ teaspoon kosher salt
1½ cups pumpkin seeds
1½ tablespoons (22g) melted butter or coconut oil
Make sure seeds are washed and dried WELL. Damp seeds will not get crunchy.
Preheat the oven to 300℉, and line a rimmed baking sheet with parchment paper.
In a small bowl, mix together the sugar, cinnamon, and salt. Set aside.
Place the seeds in a mixing bowl, drizzle with the melted butter or coconut oil, and toss to evenly coat. Sprinkle the cinnamon mixture evenly over the seeds, and toss again to evenly coat. Spread the seeds in a single layer on the prepared baking sheet.
Bake while stirring every 10-15 minutes, until the seeds are toasted and lightly browned.
Will take anywhere from 30 minutes to an hour, depending on how long you allowed the seeds to dry before baking.
After the first 30 minutes, reduce the heat to 250℉, as the lower temperature will ensure the sugar doesn't burn if the seeds need more time to dry and crisp.
Store in air tight container.
Cinnamon roasted pumpkin seeds are not only a tasty snack but also packed with nutrients! These seeds are high in protein, fiber, and healthy fats, making them a great choice for a wholesome snack. The process of roasting enhances their flavor while providing a satisfying crunch. You can also customize this recipe by adding various spices or sweeteners to suit your taste preference. To further enhance your cinnamon roasted pumpkin seeds, consider adding a dash of nutmeg or vanilla extract for an extra layer of flavor. You can also experiment with different types of sweeteners like honey or maple syrup for a unique twist. Enjoy them plain, or toss them into salads, cereals, or trail mixes to add a delightful crunch! Perfect for gatherings or a healthy snack on the go, these cinnamon roasted pumpkin seeds are sure to be a hit!