These crispy cinnamon sugar roasted pumpkin seeds make for a delightful and crunchy snack, perfect for enjoying during the fall season or anytime you have leftover pumpkin seeds.
Ingredients
2 cups pumpkin seeds
4 tablespoons butter
6 tablespoons sugar
3 teaspoons cinnamon
Method
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop out the pumpkin seeds from the pumpkin, ensuring all pulp and strings are removed. Rinse thoroughly and dry with a paper towel.
In a large bowl, melt some butter and add the cleaned pumpkin seeds, tossing them until they're evenly coated.
Spread the seeds out on the prepared baking sheet. Sprinkle 2 tablespoons of sugar and 1 teaspoon of cinnamon over them, mixing well to ensure an even coating before flattening into a single layer.
Bake in the preheated oven for 5 minutes.
Remove the baking sheet, add another 2 tablespoons of sugar and 1 teaspoon of cinnamon, stirring the seeds again. Return to the oven for another 5 minutes.
Repeat the process of adding sugar and cinnamon, then bake for another 5 minutes.
Finally, remove the seeds one last time, add the remaining 2 tablespoons of sugar, mix, and spread them evenly.
Bake for an additional 10 minutes or until the sugar has created a crispy coating. Allow the seeds to cool on the baking sheet before serving.
