a fantastic method for turning your pumpkin seeds into a tasty and nutritious treat. They taste even better than they smell!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 3 cups pumpkin seeds, rinsed and dried
- 3 tablespoons butter, melted
- 3 ½ teaspoons vanilla sugar, divided
- 1 tablespoon ground cinnamon, divided
- ½ teaspoon white sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 275 degrees F (135 degrees C).
- Place seeds in a mixing bowl. Pour melted butter over seeds; stir to coat. Combine 1 teaspoon vanilla sugar (see Cook’s Note), 1 teaspoon cinnamon, and 1/2 teaspoon white sugar in a small bowl; mix well. Stir in vanilla extract. Spread sugar mixture over seeds, stirring to coat evenly.
- Spread seeds over a baking sheet in a single layer. Combine 1 teaspoon vanilla sugar and 1 teaspoon cinnamon in a small bowl; sprinkle over seeds.
- Bake seeds in the preheated oven for 30 minutes. Remove baking sheet from oven, stir seeds, and spread evenly on baking sheet again. Combine 1 teaspoon vanilla sugar and 1 teaspoon cinnamon in small bowl and sprinkle over seeds. Return seeds to oven for 30 more minutes.
- Remove seeds from oven. Sprinkle remaining 1/2 teaspoon vanilla sugar over seeds, and return to oven for 5 minutes. Remove from oven, pour into a serving bowl, and serve warm.
- Actual baking time may vary depending on how wet or dry your seeds were to begin with.
- Vanilla bean sugar can be found in specialty shops or online, or you can make your own by storing a clean, dry vanilla bean in a jar of granulated sugar. (This is a great way to get more flavor out of vanilla beans you’ve scraped and used for other desserts.)
Nutrition Facts
| Calories | 219 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 5 g |
| Sodium | 27 mg |
| Sugars | 2 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
These were missing ONE. SIMPLE. THING. Salt. Just a pinch of salt. Or salt to your taste. They just needed a bit to really make the roasted cinnamon goodness truly POP.