It’s pretty awesome how something so gross…
With a little bit of love…
Can become something delicious!
These seeds did a 180*, just like my opinions about them. Until today, I thought I hated pumpkin seeds – why eat something that came out of a slime pit? Well it turns out they’re seriously delicious if you coat them cinnamon and sugar and bake until crunchy.
I find more and more often that I make things up as I go, which in turn makes it hard to post recipes for you guys. Luckily, roasted pumpkin seeds are pretty simple to make and don’t require anything fancy.
- Clean, dry pumpkin seeds
- Vegetable or coconut oil, OR melted butter
- Sugar (you could try substituting honey!)
- Various fall spices, like cinnamon and cloves
After rinsing your pumpkin seeds and picking out as much goop as you can, spread them out on a cookie sheet lined with paper towels and pat them dry. You could also just let them sit out for an hour or two, pushing them around every so often. Less moisture equals more crunch!
When the seeds are dry preheat your oven to 350* and thoroughly cover your cookie sheet with vegetable oil. Next, dump the seeds into a bowl and drizzle with the oil or butter. Stir the seeds well and toss them around a bit to evenly coat each one. Next, add sugar and spice to your taste – I used a ton of cinnamon if you can’t tell.
Spread the seeds out as evenly as you can onto the oiled cookie sheet. Put the cookie sheet on one of the top shelves in your oven and bake until crispy. This ended up being about an hour for me, but I had an awful lot of seeds. Roasting times will vary by the size and quantity of seeds, so just check on them every 20 minutes or so. When crisp, simply remove them from the oven and then let them cool and dry completely.
These made my house smell decadent and they taste equally as good! My new favorite fall snack 😀