Cinnamon roasted pumpkin seeds

    Cinnamon roasted pumpkin seeds

    (120)
    60saves
    1hr10min


    111 people made this

    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!

    Ingredients
    Serves: 12 

    • 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

    Method
    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas mark 4.
    2. 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.
    3. 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.
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    Reviews & ratings
    Average global rating:
    (120)

    Reviews in English (116)

    48lbsLighter
    4

    I made these for Halloween and put them in a glass jar calling them "cockroaches" - they were delicious!  -  12 Nov 2010

    by
    144

    I wish I had paid more attention to the reviews! (There were only 2 of them when I made this recipe.) The oven temp on this recipe is obviously way too high, especially compared to other toasted pumpkin seed recipes. That should have thrown a red flag for me, but I didn't trust my instincts, and instead followed the recipe, only to end up with burned seeds. Too bad, I really liked the idea of a sweet alternative to a seasonal favorite. Maybe I'll try again next year with a 275 degree oven...  -  03 Nov 2007  (Review from Allrecipes US | Canada)

    by
    115

    Great recipe, thanks! I followed the recipe to a T, except, after reading the reviews, I baked in 7 minute intervals, instead of 15.  -  31 Oct 2007  (Review from Allrecipes US | Canada)

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