Sweet cinnamon pumpkin seeds

    (74)
    45 min

    This is a great way of using the leftover seeds from Halloween pumpkins. This recipe also works with the seeds from winter squash, such as butternut or acorn. Pumpkin seeds are coated in butter, sugar and cinnamon and then baked.


    77 people made this

    Ingredients
    Serves: 8 

    • 130g raw whole pumpkin seeds
    • 30g butter, melted
    • 100g caster sugar, divided
    • 1 tablespoon ground cinnamon, divided

    Method
    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Remove all the pulp and strings from the pumpkin seeds, then wash and thoroughly dry the seeds.
    2. Preheat oven to 180 C / Gas 4. Line a baking tray with baking parchment.
    3. Place the melted butter in a bowl, toss the seeds in the butter to coat and pour them onto the prepared baking tray. Sprinkle about 2 tablespoons of sugar and 1 teaspoon cinnamon over the seeds, stir the seeds around to mix the coating and spread them into a single layer. Bake the seeds in the preheated oven for 5 minutes.
    4. Remove the seeds from the oven and sprinkle them with another coating of 2 tablespoons sugar and 1 teaspoon cinnamon, mixing the seeds together and spreading them out as before. Bake 5 more minutes. Repeat the coating and baking step one more time and bake the seeds for 5 more minutes.
    5. Sprinkle the seeds with the remaining 2 tablespoons of sugar, mix and bake the sugar coating onto the seeds, about 10 more minutes. Let the seeds cool on the baking tray before eating.

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    Reviews & ratings
    Average global rating:
    (74)

    Reviews in English (64)

    0

    Found it really easy to make and very tasty  -  27 Oct 2016

    by
    41

    I put these in the oven while guests were arriving at my son's birthday party. The aroma of cinnamon filled the house and they were a hit with the guests. I had about four cups of pumpkin seeds that were soaking in salt water overnight. I dried them in the oven for about 15 minutes at 350 degrees and then added the sugar and cinnamon and turned them every 10 minutes because of the moisture in the soaked seeds. They were nice and crunchy with a sweet and salty taste. I started eating them and couldn't stop. YUMMY!  -  10 Oct 2010  (Review from Allrecipes US | Canada)

    by
    34

    I've always done roasted seeds with salt and decided to try a sweet version this year ... this recipe was pretty good, but not really what I expected. They were very well coated and crunchy - almost like a caramel corn, and if you ate them with your eyes shut, you'd be hard-pressed to know there was a pumpkin seed underneath. I think they would have been fine without the last one or two coatings. I did not have parchment paper and just used a lightly greased cookie sheet and it seemed to work out okay.  -  01 Nov 2009  (Review from Allrecipes US | Canada)

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