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Crispy Baked Pumpkin Seeds with Cinnamon Sugar

Crispy Baked Pumpkin Seeds with Cinnamon Sugar - featured image
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A simple, crunchy snack made from roasted pumpkin seeds coated in butter, oil, cinnamon, and sugar. This recipe uses a two-stage roasting method to ensure maximum crispiness and flavor.

Ingredients

Scale
  • 1 to 2 cups fresh pumpkin seeds (cleaned and raw)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground cinnamon
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Preheat oven to 325°F (165°C).
  2. Scoop seeds from pumpkin and place in a bowl of warm water. Swirl to separate pulp from seeds, then pick out the plump seeds and discard the mush.
  3. Spread cleaned seeds on paper towels and pat dry. Let sit for 20-30 minutes until completely dry.
  4. Line a baking sheet with parchment paper.
  5. In a medium bowl, combine melted butter and vegetable oil. Add dry seeds and toss with a spatula until fully coated. Drain any excess oil.
  6. Spread seeds in a single layer on the baking sheet.
  7. Bake for 10-12 minutes until seeds start to pop and turn golden. Remove and stir.
  8. While seeds roast, mix sugar, cinnamon, and salt in a small bowl.
  9. Remove seeds from oven, sprinkle cinnamon-sugar mixture evenly over them, and toss quickly to coat.
  10. Return to oven and bake for another 5-7 minutes, watching closely to prevent burning.
  11. Remove from oven and let cool completely on the baking sheet (15-20 minutes) until crisp.

Notes

Ensure seeds are completely dry before roasting to prevent sogginess. Do not overcrowd the baking sheet. Cool completely on the pan to ensure crispiness. Store in an airtight container at room temperature for up to a week.

Nutrition

Keywords: pumpkin seeds, cinnamon sugar, roasted seeds, fall snack, healthy snack, gluten-free, vegan option, pumpkin recipe

Find it online: https://cheerycrisp.com/crispy-baked-pumpkin-seeds-with-cinnamon-sugar/