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Crispy Cinnamon Sugar Roasted Pumpkin Seeds

crispy cinnamon sugar roasted pumpkin seeds - featured image
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A simple, crunchy snack made by roasting pumpkin seeds with butter, coconut oil, cinnamon, and sugar. These seeds are easy to make, gluten-free, and perfect for converting skeptics.

Ingredients

Scale
  • 1 to 2 cups raw pumpkin seeds (pepitas)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon coconut oil
  • 2 tablespoons granulated white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract

Instructions

  1. Extract seeds from the pumpkin and separate them from the stringy pulp.
  2. Clean the seeds by soaking them in cold water, removing floating debris, and rubbing them under running water to remove remaining strings.
  3. Pat the seeds dry thoroughly with paper towels and let them air dry until no moisture remains.
  4. Preheat the oven to 325°F (165°C).
  5. In a small bowl, whisk together the melted butter, coconut oil, sugar, cinnamon, salt, and vanilla until it resembles wet sand.
  6. Pour the coating mixture over the dried seeds in a large bowl and toss until every seed is evenly coated.
  7. Spread the seeds in a single layer on a parchment-lined baking sheet.
  8. Roast for 20-25 minutes, stirring every 5 minutes to ensure even browning.
  9. Remove from the oven when golden brown (they will darken slightly as they cool).
  10. Let the seeds cool completely on the pan to achieve maximum crispiness.

Notes

Ensure seeds are completely dry before roasting to prevent steaming. Stir frequently to prevent sugar from burning. Seeds continue to cook after being removed from the oven, so remove them when they look slightly underdone. Store in an airtight container at room temperature for up to 5 days.

Nutrition

Keywords: pumpkin seeds, pepitas, cinnamon sugar, roasted seeds, healthy snack, gluten-free, fall recipe, easy snack

Find it online: https://sparklespoon.com/crispy-cinnamon-sugar-roasted-pumpkin-seeds-easy-snack/