After you’re done carving the jack-o-lanterns, make sure nothing goes to waste with this delicious cinnamon pumpkin seeds recipe. We love the combination of salt and cinnamon. Salt gives the pumpkin seeds that traditional taste, while the cinnamon adds a sweet hint that’s still seasonal. Enjoy the pumpkin seeds as a healthy snack at work, or pair them with morning coffee!
2 cups fresh pumpkin seeds (rinsed and patted dry)
2 1/2 Tbsp. unsalted butter, melted
2 1/2 Tbsp. sugar
1/2 tsp salt
1/3 tsp cinnamon
- Preheat oven to 300° F. Spread out the seeds on a baking sheet, preferably with a rim, and bake until they’re totally dry (about 50-60 minutes).
- Increase oven temperature to 350° F. In a mixing bowl, combine seeds with butter, sugar, salt, and cinnamon. Put the seeds back on the baking sheet and toast, tossing occasionally, until the seeds are a lovely golden brown (about 10-15 minutes). Store cinnamon pumpkin seeds in a cool, dry area or the refrigerator in a covered container.