“My husband asked if I could make a sweet pumpkin seed batch from all the pumpkin seeds we got from carving jack-o'-lanterns.” - by Denise A.
Ingredients
Adjust Servings
Original recipe yields 2 cups
Directions
- Remove all the pulp and strings from the pumpkin seeds, then wash and thoroughly dry the seeds.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Place the melted butter in a bowl, toss the seeds in the butter to coat, and pour them onto the prepared baking sheet. Sprinkle about 2 tablespoons of sugar and 1 teaspoon cinnamon over the seeds, stir the seeds around to mix the coating, and spread them into a single layer. Bake the seeds in the preheated oven for 5 minutes.
- Remove the seeds from the oven, and sprinkle them with another coating of 2 tablespoons sugar and 1 teaspoon cinnamon, mixing the seeds together and spreading them out as before. Bake 5 more minutes. Repeat the coating and baking step one more time, and bake the seeds for 5 more minutes.
- Sprinkle the seeds with the remaining 2 tablespoons of sugar, mix, and bake the sugar coating onto the seeds, about 10 more minutes. Let the seeds cool on the baking sheet before eating.
Nutrition
Amount Per Serving (8 total)
- Calories
- 147 cal
- 7%
- Fat
- 6 g
- 9%
- Carbs
- 21.8 g
- 7%
Based on a 2,000 calorie diet
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Reviews (50)
Rate This Recipe
"I put these in the oven while guests were arriving at my son's birthday party. The aroma of cinnamon filled the house and they were a hit with the guests. I had about four cups of pumpkin seeds that w..." See moreere soaking in salt water overnight. I dried them in the oven for about 15 minutes at 350 degrees and then added the sugar and cinnamon and turned them every 10 minutes because of the moisture in the soaked seeds. They were nice and crunchy with a sweet and salty taste. I started eating them and couldn't stop. YUMMY!"
MISSLIZA
"I've always done roasted seeds with salt and decided to try a sweet version this year ... this recipe was pretty good, but not really what I expected. They were very well coated and crunchy - almost ..." See morelike a caramel corn, and if you ate them with your eyes shut, you'd be hard-pressed to know there was a pumpkin seed underneath. I think they would have been fine without the last one or two coatings. I did not have parchment paper and just used a lightly greased cookie sheet and it seemed to work out okay."
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