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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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My husband asked if I could make a sweet pumpkin seed batch from all the pumpkin seeds we got from carving jack-o'-lanterns. Ingredients:
2 cups raw whole pumpkin seeds |
2 tablespoons butter, melted |
1/2 cup white sugar, divided |
1 tablespoon ground cinnamon, divided |
Directions:
1. Remove all the pulp and strings from the pumpkin seeds, then wash and thoroughly dry the seeds.
2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
3. Place the melted butter in a bowl, toss the seeds in the butter to coat, and pour them onto the prepared baking sheet. Sprinkle about 2 tablespoons of sugar and 1 teaspoon cinnamon over the seeds, stir the seeds around to mix the coating, and spread them into a single layer. Bake the seeds in the preheated oven for 5 minutes.
4. Remove the seeds from the oven, and sprinkle them with another coating of 2 tablespoons sugar and 1 teaspoon cinnamon, mixing the seeds together and spreading them out as before. Bake 5 more minutes. Repeat the coating and baking step one more time, and bake the seeds for 5 more minutes.
5. Sprinkle the seeds with the remaining 2 tablespoons of sugar, mix, and bake the sugar coating onto the seeds, about 10 more minutes. Let the seeds cool on the baking sheet before eating.
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