About this recipe:These are a sweet twist on the usual salty roasted pumpkin seeds. A nice treat round Halloween, especially if you are trying to get your kids to eat something other than chocolate!
500g pumpkin seeds, rinsed and dried
100g butter, melted
2 tablespoons dark brown soft sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
4 tablespoons demerara sugar, divided
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Preheat oven to 180 C / Gas mark 4.
Combine the pumpkin seeds, butter, brown sugar, cinnamon and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer on a swiss roll tin.
Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons demerara sugar over the seeds; stir to coat. Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring. Bake another 15 minutes. Allow to cool before serving. Store leftover seeds in an airtight container.