Cinnamon Sugar Roasted Pumpkin Seeds
Serves: 2 – 4Course: Desserts
Diet: Vegan
Season(s): Fall
Ingredients
- 1/2 cup raw pumpkin seeds
- 1 teaspoon olive oil
- 1/2 teaspoon cinnamon
- 1 tablespoon brown sugar
- salt
Instructions
Note: you can easily multiply this recipe for every 1/2 cup of pumpkin seeds you have.
Preheat the oven to 300° F and line a shallow baking sheet with parchment paper. Scoop the pumpkin seeds out of the pumpkin. Any kind of pumpkin will work, even the kind you carve into a jack-o-lantern. Pick through the seeds to remove any big pieces of pumpkin and then rinse the seeds. You can leave some pumpkin on the seeds if you like the taste or rub them gently to remove most of the pumpkin. Spread the seeds on a dish towel and pat them dry.
Transfer the pumpkin seeds to a mixing bowl and toss them with the olive oil so that all the seeds are well coated. Combine the cinnamon, sugar and a pinch of salt and then toss the mixture with the pumpkin seeds.Spread the seeds into one even layer on the prepared baking sheet and roast them in the oven for 20 minutes, stirring twice during cooking. Take the seeds out of the oven when they are golden but not too dark. The seeds will get crunchier as they cool and can be stored in an air-tight container, but be sure to eat them soon since they don't keep their perfect snacking texture for long.
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