Cinnamon Sugar Pumpkin Seeds

Cinnamon Sugar Pumpkin Seeds



To dry pumpkin seeds:

  1. Remove from pumpkins and rinse thoroughly. Spread out in a single layer on a baking sheet lined with paper towels. Let sit at room temperature for 24 hours, changing the damp paper towels out for dry ones after about 12 hours and stirring occasionally.

To make the pumpkin seeds:

  1. Preheat oven to 325°F. Very lightly grease a large baking pan, set
  2. In a small bowl, mix together sugar, cinnamon, and salt. Set
  3. Melt coconut oil or butter in a large microwave safe bowl or on the stovetop in a 4-quart
  4. Remove from heat and stir in
  5. Mix in pumpkin seeds until they are all evenly
  6. Add dry ingredients to the pumpkin seeds and mix until all they are evenly
  7. Spread pumpkin seeds on your prepared baking pan in single
  8. Bake for 25-35 minutes, stirring every 10 minutes, until seeds begin to
  9. To test for doneness: remove a few seeds from the pan and let sit on the counter to cool. If they harden up the seeds are done. If they remain soft, return to the oven, checking them after 5 minutes. Continue baking in 5 minute intervals until done.
  10. Once seeds are done, transfer them from the warm pan to another pan lined with parchment paper to let cool

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