Cinnamon pumpkin seeds

    (48)
    50 min

    Butter, cinnamon and salt are added to fresh pumpkin seeds before they are roasted. Tossing them in a little sugar afterwards gives you a delicious sweet-savoury snack.


    6 people made this

    Ingredients
    Serves: 10 

    • 3 tablespoons butter, melted
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 200g pumpkin seeds
    • 2 tablespoons caster sugar

    Method
    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 150 C / Gas 2.
    2. Mix butter, cinnamon and salt together in a bowl.
    3. Place pumpkin seeds in a large bowl and pour butter mixture over seeds; toss to evenly coat. Spread coated seeds in a single layer onto a baking tray.
    4. Bake in the preheated oven, stirring occasionally, until seeds are lightly browned, about 40 minutes. Remove baking tray from oven; sprinkle sugar over seeds and stir until evenly coated.

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    Reviews & ratings
    Average global rating:
    (48)

    Reviews in English (34)

    by
    15

    What a great Recipe to cook up all the Fresh Pumpkin Seeds we got from carving our Pumpkins over this Halloween Weekend. I highly recommend that you Rinse and really clean your Fresh Pumpkin Seeds. Then place them on clean paper towels, on a Baking Sheet, and air them out for at least 24-hours to remove the moisture. Then follow this Recipe exactly, but turn them every 15 minutes and don't be surprised if they only take 30 minutes to cook (and not 40 minutes).  -  02 Nov 2014  (Review from Allrecipes US | Canada)

    by
    15

    The Bomb, just delicious! Here's another one that will be on my Christmas gift list this year. This is my first time eating pumpkin seeds, and I went with the "raw" seeds, since these were being baked for 40 minutes. Full of flavor, crunchy, with just the perfect balance of cinnamon-sugar. Thanks, GMW, for a new snack!  -  06 Oct 2014  (Review from Allrecipes US | Canada)

    by
    5

    I have made this twice, the first time I felt like they needed extra time because there is just so much butter that the seeds don't really toast and I ended up burning them. The second time I forgot this but after the recommended 40 min. of baking I noticed they were just simmering in there so I removed the seeds from the oven, and drained the excess butter. Then baked for another 20min. They have good flavor and without the butter they toast up nicely. I have also tried a savoring/spicy recipe which toasted nicely but we prefer the sweetness of these flavors. Next time, I am going to try a different sweet recipe.  -  28 Oct 2015  (Review from Allrecipes US | Canada)

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