Tuesday, October 29, 2013

Sweet Roasted Pumpkin Seeds


I love the classic taste of salty pumpkin seeds, but I thought it would be interesting to have a sweet taste. They're delicious together!

  • Seeds from a medium pumpkin
  • 1 tsp. coconut oil
  • 1/2 tsp. cinnamon
  • 1/2 tsp. sugar
  1. Preheat oven to 325 degrees
  2. Clean pumpkin seeds from all of the gunk
  3. Add a dash of salt and water to a medium saucepan, and add seeds
  4. Bring to a boil
  5. Turn heat down to medium/low and cook uncovered for 10 minutes
  6. Drain
  7. Dry slightly with a few paper towels
  8. Put seeds on baking dish
  9. Combine cinnamon and sugar
  10. If coconut oil is in a solid state (it depends on the temperature), rub oil quickly between hands to melt and then rub over seeds.
  11. Pour over half of cinnamon sugar and mix again with hands
  12. Top with the rest of the cinnamon sugar
  13. Put in oven, and stir every 10 minutes until cooked to desired crispness (this took me 35 minutes)
If you're still craving the salty: Salty Roasted Pumpkin Seeds



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