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Cinnamon Sugar Roasted Pumpkin Seeds Recipe

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4.1 from 42 reviews

  • Author: admin
  • Total Time: Approximately 25 minutes active time plus 24 hours drying and up to 35 minutes roasting
  • Yield: 3 servings (approximately 3 cups of roasted pumpkin seeds) 1x

Description

Crunchy and sweet cinnamon sugar pumpkin seeds roasted to perfection, making a delightful snack that’s perfect for fall or any time of year. These pumpkin seeds are coated in a buttery vanilla mixture and dusted with a blend of cinnamon, sugar, and salt for a perfectly balanced treat.

Ingredients

Scale

Seeds

  • 3 cups (about 390 g) pumpkin seeds, rinsed and dried

Coating

  • 3 tablespoons (43 g) salted butter
  • ½ teaspoon (2.5 ml) pure vanilla extract
  • 4 tablespoons (50 g) granulated sugar
  • 2 teaspoons (5 g) ground cinnamon
  • 1 teaspoon (6 g) sea salt

Instructions

  1. Rinse Seeds Thoroughly: Remove pumpkin seeds from the pumpkin and rinse well under cold water to eliminate any remaining pumpkin pulp, which helps ensure the seeds roast crisp and clean.
  2. Dry Seeds Well: Spread the rinsed seeds evenly on a baking sheet lined with paper towels and let them air dry at room temperature for 24 hours, changing the paper towels once after 12 hours and stirring occasionally to promote even drying.
  3. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C) and lightly grease a large baking pan with butter or oil to prevent sticking.
  4. Mix Dry Ingredients: In a small bowl, combine granulated sugar, ground cinnamon, and sea salt; stir well to blend.
  5. Melt Butter and Add Vanilla: Melt the salted butter either in the microwave or on the stovetop, allow to cool slightly, then mix in the pure vanilla extract.
  6. Coat Pumpkin Seeds: Place the dried pumpkin seeds in a large bowl, pour the melted butter and vanilla mixture over them, stirring thoroughly to coat all seeds evenly. Then add the cinnamon-sugar-salt blend and stir again until all seeds are fully coated.
  7. Spread and Roast: Evenly spread the coated pumpkin seeds in a single layer on the prepared pan and bake at 325°F (163°C) for 25 to 35 minutes, stirring every 10 minutes to roast evenly and prevent burning.
  8. Test for Doneness: After 25 minutes, remove a few seeds and let cool; if they harden and crisp up, they are done. If still soft, continue roasting and check every 5 minutes until seeds crisp upon cooling.
  9. Cool Completely: Transfer the roasted seeds to a parchment-lined baking sheet to cool fully, which will help them crisp further.
  10. Store Properly: Once cooled, store the cinnamon sugar pumpkin seeds in an airtight container to keep them fresh and crunchy.

Notes

  • Air drying the seeds for a full 24 hours is essential to achieving maximum crunchiness.
  • Stirring every 10 minutes during roasting helps ensure even cooking and prevents burning.
  • The cinnamon sugar mixture can be adjusted to taste for more or less sweetness or spice.
  • If you prefer a dairy-free version, substitute salted butter with a plant-based alternative.
  • Store the seeds in a cool, dry place to maintain freshness for up to 1-2 weeks.
  • Prep Time: 25 minutes (plus 24 hours for drying)
  • Cook Time: 25-35 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

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Find it online: https://a-tale-of-two.com/cinnamon-sugar-roasted-pumpkin-seeds-recipe/