Roasted Pumpkin Seeds Coated in Cinnamon and Sugar
Craving Something A Little Sweet? Give these Cinnamon-Coated Pumpkin Seeds a Try! 🎃
Ingredients:1. 2 cups raw pumpkin seeds (pepitas)2. 2 teaspoons vegetable oil3. 2 tablespoons granulated sugar4. A hint of ground cinnamon (quarter teaspoon)
Here's a fun fact: You can use leftover pumpkin seeds from carving or roasting a pumpkin! Just rinse, dry, and voila, you're ready to make these scrumptious seeds.
Instructions:1. Preheat your oven to 375°F and arrange a rack in the middle.2. Toss the pumpkin seeds with vegetable oil. Roast them on a baking sheet for approximately 10-15 minutes, stirring every 5 minutes, until they're aromatic, crisp, and lightly browned.3. While they're still warm, sprinkle the sugar and cinnamon over the seeds, tossing gently to coat.
Pro Tip: These seeds are best consumed straight outta the oven, but they'll last up to 5 days at room temperature when stored in an airtight container. Enjoy!
Did You Know? This tasty recipe is a part of our gallery, "10 Ways to Spice Up Pumpkin Seeds"! Give it a read for more pumpkin seed ideas! 😊🍬🎃
- These Cinnamon-Coated Pumpkin Seeds are not just delicious, but also a source of nutrition, making them an uncategorized treat.
- In the recipe, along with the cinnamon, granulated sugar is used to add a touch of sweetness, with 2 tablespoons specified.
- To ensure the seeds are properly cooked, the temperature of the oven is set to 375°F and the seeds are roasted for approximately 10-15 minutes.
- The recipe for this tasty treat was originally part of a larger collection, titled "10 Ways to Spice Up Pumpkin Seeds," andcredits the creation to an unspecified source.
