Roasted pumpkin seeds. They are one of those things you feel obligated to make when you carve your Hallowe’en jack-o-lantern, but maybe you don’t always enjoy them. I know I’ve felt this way. I’ve tried countless flavour combinations, but they’ve all been so-so. Every year, the container of pumpkin seeds just sits there on the counter, going stale as no one eats them.
But not this year.
I think I’ve found my ultimate roasted pumpkin seed flavour combination.
Sweet & salty, with a whole lotta cinnamon. I swear, they taste like cinnamon toast.
Okay, I realize this recipe isn’t exactly timely. Hallowe’en was what, almost a month ago? Yikes. But just because it’s not Hallowe’en doesn’t mean you can’t roast some pumpkin seeds. Don’t have any pumpkins? I bet you have squash – you can roast those seeds as well. And besides – these were just too good to not share.
Cinnamon Toast Pumpkin Seeds
makes approx 3 cups
Turn those jack-o-lantern leftovers into a sweet & salty healthy snack that tastes almost like cinnamon toast. You can’t go wrong.
- 3 cups pumpkin seeds, washed and dried (leave the hulls on)
- 2 tbsp coconut oil, melted
- 2 tbsp cane sugar
- 2 tsp cinnamon
- 1/4 tsp sea salt
1. Preheat oven to 350 degrees F. Grease baking sheet(s) or line with aluminum foil.
2. Toss pumpkin seeds with coconut oil, sugar, cinnamon, and salt. Ensure they are evenly coated.
3. Spread seeds evenly over baking sheet(s).
4. Roast for 25 – 30 min, stirring every 10 min, until crispy and golden brown.
Kinda wish it was Hallowe’en again right now, just so I could make another batch.