Cinnamon Toast Pumpkin Seeds

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.

IMG_1394

Sweet & salty, with a whole lotta cinnamon. I swear, they taste like cinnamon toast.

IMG_1397 

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.

IMG_1391  

  • 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.

 

IMG_1393

Kinda wish it was Hallowe’en again right now, just so I could make another batch.

Advertisements

Tags: , , , , ,

Categories: Gluten Free, Hallowe'en, Recipe, Snack, Vegan, Vegetarian

Subscribe

Stay updated via RSS, Twitter, and Facebook!

5 Comments on “Cinnamon Toast Pumpkin Seeds”

  1. A Tablespoon of Liz
    November 23, 2011 at 4:27 pm #

    These look so good! I love roasting pumpkin seeds… they’re awesome to snack on!

  2. November 24, 2011 at 7:52 am #

    I ALWAYS have a squash on hand…never too late for roasted squash seeds. Classic salty roasted is the only way I really knew how… but times are a-changing and these sound and LOOK incredible. Definitely not tossing the seeds from my next gutted squash!

  3. November 24, 2011 at 8:52 am #

    Good idea to turn pumpkin seeds into sweet treats!

  4. December 7, 2011 at 9:43 am #

    My step-son would love those! He loves all things cinnamon.

    I saw your comment on Mara’s blog about adding pumpkin to a cake mix. You can also add any flavor of pop (12 ounce can) to a cake mix – try making rootbeer chocolate cake – you just mix the cake and pop together and bake as directed – no eggs or anything! I’ve made white cake with ginger ale too. 😀

  5. December 12, 2011 at 1:28 pm #

    I am a pumpkin seed eater and this sounds great. I buy them at the convenience market and eat them often, but not like this!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: