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Description
A simple and delicious recipe for crunchy cinnamon sugar pumpkin seeds, perfect for snacking or as a topping.
Ingredients
- 3 cups pumpkin seeds (dried for at least 24 hours)
- 3 Tablespoons salted butter (or coconut oil)
- 1/2 teaspoon pure vanilla extract
- 4 Tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon sea salt
Instructions
- Dry the Seeds: Remove seeds from pumpkins and rinse thoroughly. Spread on a baking sheet lined with paper towels in an even layer and let sit for 24 hours. Change damp paper towels at 12 hours and stir occasionally.
- Preheat oven to 325°F (160°C). Very lightly grease a large baking pan, set aside.
- In a small bowl, mix together sugar, cinnamon, and salt. Set aside.
- Melt the butter (in microwave or stovetop). Stir in the vanilla.
- Mix the melted butter and vanilla into the pumpkin seeds until they are all evenly coated.
- Add the dry cinnamon-sugar mixture to the pumpkin seeds and mix until evenly coated.
- Spread pumpkin seeds on your prepared baking pan in a single layer.
- Bake for 25-35 minutes, stirring every 10 minutes, until seeds begin to brown.
- To test for doneness: remove a few seeds from the pan and let sit on the counter to cool. They should be crispy throughout.
Notes
- Ensure pumpkin seeds are completely dry before baking for maximum crispiness.
- Adjust the amount of cinnamon and sugar to your preference.
- These seeds can be stored in an airtight container at room temperature for up to a week.