Cinnamon Spiced Pumpkin Seeds
Servings: 1.5 cups
Ingredients
- 1 1/2 cups pumpkin or squash seeds, rinsed of strings *see note
- 2 tbsp melted butter
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp ginger powder
- 1/4 tsp salt
Instructions
- Preheat oven to 300°
- Spread rinsed seeds on a parchment lined pan and bake for 15 min.
- Meanwhile, combine melted butter, spices and salt. Remove seeds from oven, toss with glaze then return to the parchment lined pan.
- Bake for 30 minutes or until seeds are sticky crisp and toasted. Allow to cool.
- Break apart and store in an airtight container up to one week.
Notes
The simplest way to rinse seeds of strings is to place them in a bowl and fill with water. Swish the seeds around with your fingers to loosen them from the strings. The seeds will float to the surface. Use a slotted spoon to gently remove them. (If a few strings remain attached, it’s no problem.)