When asparagus is in season, I can’t always attend the festival, but I never miss eating my share of deep-fried asparagus.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 2 cups |
Ingredients
- 2 tablespoons butter, melted, divided
- 3 tablespoons brown sugar, divided
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 pinch salt
- 2 cups pumpkin seeds
Instructions
- Preheat oven to 275 degrees F (135 degrees C). Grease a baking sheet.
- Combine 1 1/2 tablespoons butter and 1 tablespoon brown sugar together in a bowl; add cinnamon, ginger, and salt and mix well. Stir pumpkin seeds into butter mixture until evenly coated. Spread seeds in an even layer onto the prepared baking sheet.
- Bake in the preheated oven for 15 minutes; check seeds and continue baking for 10 minutes more.
- Mix the remaining 2 tablespoons brown sugar and 1 1/2 teaspoons butter together in a bowl and stir onto the pumpkin seeds.
- Continue baking seeds until toasted and fragrant, about 10 minutes more.
- Check them in the oven often! Since there’s sugar, they’re more likely to burn than other recipes for roasted pumpkin seeds. Also, this works best if you leave the seeds out to dry overnight.
- If there’s sugar left on the bottom of the pan that isn’t sticking, add another 1/2 tablespoon butter and stir again.
Nutrition Facts
| Calories | 233 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 5 g |
| Sodium | 48 mg |
| Sugars | 5 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Love it!!
delicious!