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Crispy Cinnamon Sugar Baked Pumpkin Seeds: Easy Snack

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A simple, zero-waste recipe for transforming pumpkin seeds into a crunchy, sweet, and savory snack using a low-and-slow roasting method that prevents burning and ensures maximum crispiness.

Ingredients

Scale
  • 2 cups raw pumpkin seeds (pepitas)
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • Pinch of cayenne pepper (optional)

Instructions

  1. Preheat oven to 300°F (150°C).
  2. Rinse fresh seeds thoroughly to remove pulp, then pat completely dry with paper towels. If using store-bought seeds, rinse and dry to remove dust.
  3. Spread dry seeds in a single layer on a parchment-lined baking sheet.
  4. Roast seeds for 15 minutes to dry them out, then remove and let cool for 5 minutes.
  5. While seeds cool, melt butter and whisk together brown sugar, cinnamon, salt, and cayenne in a separate bowl.
  6. Add cooled seeds to the sugar mixture, pour melted butter over them, and toss vigorously until every seed is coated.
  7. Spread coated seeds back onto the baking sheet in a single layer.
  8. Roast for another 10-15 minutes, stirring halfway through, until golden brown and fragrant.
  9. Remove from oven and let cool completely on the tray (at least 20 minutes) until the sugar coating hardens and seeds are crunchy.

Notes

Ensure seeds are completely dry before roasting to prevent steaming. Do not overcrowd the pan; use two trays if necessary. Seeds will feel soft when hot but will crisp up as they cool completely. Store in an airtight container for up to 2 weeks.

Nutrition

Keywords: pumpkin seeds, pepitas, cinnamon sugar, baked snacks, zero waste, gluten-free, healthy snack, fall recipes, pumpkin carving

Find it online: https://lindabake.com/crispy-cinnamon-sugar-baked-pumpkin-seeds-easy-snack/