Roasted Cinnamon Sugar Pumpkin Seeds Food

CINNAMON SUGAR PUMPKIN SEEDS

Steps:

• Heat oven to 325°F.
• In small bowl, mix all ingredients. Spread on ungreased cookie sheet in single layer.
• Bake about 20 minutes, stirring once or twice, until seeds begin to brown. Cool.

ROASTED CINNAMON SUGAR PUMPKIN SEEDS

Steps:

• Remove from pumpkins and rinse thoroughly. Spread out in a single layer on a baking sheet lined with paper towels. Let sit at room temperature for 24 hours, changing the damp paper towels out for dry ones after about 12 hours and stirring occasionally.
• Preheat oven to 325°F. Very lightly grease a large baking pan, set aside.
• In a small bowl, mix together sugar, cinnamon, and salt. Set aside.
• Melt coconut oil or butter in a large microwave safe bowl or on the stovetop in a 4-quart pot.
• Remove from heat and stir in vanilla.
• Mix in pumpkin seeds until they are all evenly coated.
• Add dry ingredients to the pumpkin seeds and mix until all they are evenly coated.
• Spread pumpkin seeds on your prepared baking pan in single layer.
• Bake for 25-35 minutes, stirring every 10 minutes, until seeds begin to brown.
• To test for doneness: remove a few seeds from the pan and let sit on the counter to cool. If they harden up the seeds are done. If they remain soft, return to the oven, checking them after 5 minutes. Continue baking in 5 minute intervals until done.
• Once seeds are done, transfer them from the warm pan to another pan lined with parchment paper to let cool.

ROASTED CINNAMON SPICE PUMPKIN SEEDS

Steps:

• Combine water, pumpkin seeds, and salt together in a pot; bring to a boil, reduce heat to low, and simmer until seeds are tender, about 10 minutes. Strain seeds, discarding water, and lightly pat seeds dry with a towel.
• Preheat oven to 325 degrees F (165 degrees C). Lightly oil a baking sheet with olive oil.
• Spread pumpkin seeds out in a single layer on the prepared baking sheet. Sprinkle sugar, cinnamon, and ginger evenly over seeds.
• Bake in the preheated oven, stirring every ten minutes, until seeds are fragrant and roasted, about 40 minutes.

CINNAMON TOAST PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Mix butter, cinnamon, and salt together in a bowl.
• Place pumpkin seeds in a large bowl and pour butter mixture over seeds; toss to evenly coat. Spread coated seeds in a single layer onto a baking sheet.
• Bake in the preheated oven, stirring occasionally, until seeds are lightly browned, about 40 minutes. Remove baking sheet from oven; sprinkle sugar over seeds and stir until evenly coated.

CINNAMON SUGAR PUMPKIN SEEDS

Steps:

• Preheat oven to 325 F and line a baking sheet with foil.
• Toss the seeds, oil, sugar and cinnamon together in a bowl until the seeds are well coated.
• Spread the seeds out in one layer on the baking sheet.
• Bake 10 minutes, then stir and bake a further 20 minutes.
• Remove from the oven and pour into a bowl to cool.

CINNAMON-VANILLA ROASTED BUTTERNUT SQUASH SEEDS

Steps:

• Preheat oven to 300°F.
• Remove seeds from squash and wash thoroughly to remove as much pulp as possible.
• Spread seeds onto a work surface covered with paper towels and allow to air-dry for 15-30 minutes.
• In a small bowl, whisk together melted butter, vanilla, cinnamon and sugar. Add seeds to mixture and toss until thoroughly coated.
• Onto a medium baking sheet, spread into a single layer.
• Roast for 40 minutes or until seeds are crisp and lightly browned.
• Remove from oven and allow to cool completely before stirring or storing in an air-tight container. The seeds should keep for one to two weeks.