Roasted Cinnamon Sugar Pumpkin Seeds Recipe
Crunchy and flavorful roasted cinnamon sugar pumpkin seeds, perfect for a sweet and spiced snack. Coated with a buttery cinnamon sugar mixture and baked to golden perfection, these seeds are an excellent way to use pumpkin seeds and enjoy a delicious treat.
- Prep Time: 25 minutes plus 24 hours drying time
- Cook Time: 30 minutes
- Total Time: 24 hours 55 minutes
- Yield: About 3 cups 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
Ingredients
- 3 cups pumpkin seeds (dried for at least 24 hours)
- 3 Tablespoons salted butter (or coconut oil)
- ½ teaspoon pure vanilla extract
- 4 Tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon sea salt
Instructions
- Dry Pumpkin Seeds: Remove seeds from pumpkins and rinse thoroughly under cold water. Spread them out in a single layer on a baking sheet lined with paper towels. Allow them to dry at room temperature for 24 hours, replacing damp paper towels with dry ones after about 12 hours and stirring occasionally to ensure even drying.
- Preheat Oven and Prepare Pan: Preheat the oven to 325°F (163°C). Lightly grease a large baking pan or line it with parchment paper and set aside.
- Mix Dry Ingredients: In a small bowl, combine the granulated sugar, ground cinnamon, and sea salt. Stir well and set aside.
- Melt Butter and Add Vanilla: Melt the salted butter either in a microwave-safe bowl or on the stovetop over low heat. Once melted, stir in the pure vanilla extract to infuse flavor.
- Coat Pumpkin Seeds: Add the dried pumpkin seeds to the melted butter and vanilla mixture. Stir thoroughly until the seeds are evenly coated with the butter mixture.
- Add Cinnamon Sugar Mixture: Sprinkle the cinnamon sugar and salt mixture over the coated pumpkin seeds. Mix well to ensure an even coating of the sweet and spiced mixture.
- Bake: Spread the coated pumpkin seeds in a single layer on the prepared baking pan. Bake in the preheated oven for 25 to 35 minutes, stirring every 10 minutes to prevent burning and promote even roasting.
- Check for Doneness: To test if the seeds are done, remove a few from the oven and allow them to cool at room temperature. If the seeds harden and become crisp, they are ready. If they remain soft, return them to the oven and check every 5 minutes until they reach the desired crunchiness.
- Cool: Once done, transfer the roasted seeds from the warm baking pan to another pan lined with parchment paper. Let them cool completely before serving or storing.
Notes
- Drying the pumpkin seeds thoroughly is key to achieving a crunchy texture after roasting.
- You can substitute salted butter with coconut oil for a dairy-free version.
- Store cooled pumpkin seeds in an airtight container for up to 1 week for best freshness.
- Adjust the sugar amount to taste if you prefer less sweet or sweeter seeds.
- Stirring during baking helps prevent burning and promotes even roasting.
Keywords: roasted pumpkin seeds, cinnamon sugar pumpkin seeds, pumpkin snack, roasted seeds, fall snack, cinnamon roasted seeds
