About this recipe: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.
130g raw whole pumpkin seeds
30g butter, melted
100g caster sugar, divided
1 tablespoon ground cinnamon, divided
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Method Prep:20min › Cook:25min › Ready in:45min
Remove all the pulp and strings from the pumpkin seeds, then wash and thoroughly dry the seeds.
Preheat oven to 180 C / Gas 4. Line a baking tray with baking parchment.
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.
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.
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.