Cinnamon Sugar Candied Pumpkin Seeds
A crunchy and sweet autumn snack made from pumpkin seeds, perfect for fall cravings or as a topping over breakfast dishes.
Ingredients
Pumpkin Seed Preparation
- 1 cup raw pumpkin seeds Fresh from pumpkin or store-bought
- 1 tablespoon melted butter Can substitute with coconut oil
Sugars and Spices
- 3 tablespoons white sugar
- 1 tablespoon brown sugar For extra flavor
- 1.5 teaspoons ground cinnamon
- pinch sea salt
Instructions
Preparation
- If using fresh pumpkin seeds, clean them well by swirling in water and separating them from the goop. Pat dry on a towel.
- In a bowl, mix the cinnamon, sugars, and salt.
- Add the cleaned seeds and pour the melted butter over them. Mix thoroughly until all seeds are coated.
Baking
- Preheat your oven to 300°F (150°C).
- Spread the seeds in a single layer on a parchment-lined baking sheet.
- Bake for about 20–30 minutes, stirring once halfway through to ensure even cooking.
- Check at 20 minutes, and remove once they look toasty and dry. Let them cool for at least 10 minutes before serving.
Notes
Store in an airtight container for up to a week. If they lose crunch, re-bake at 300°F for 5 minutes. For variations, consider adding nutmeg, allspice, or using different nuts/seeds.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 12gProtein: 5gFat: 10gSaturated Fat: 2gSodium: 70mgFiber: 2gSugar: 8g
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