Cinnamon Toasted Pumpkin Seeds

Cinnamon Toasted Pumpkin Seeds, Roasted Pumpkin Seeds With Cinnamon, Sugar, & Coconut Oil by Rockin Robin, Rockin Robin Cooks, Cinnamon Toast Pumpkin Seeds Recipe | Allrecipes, pumpkin seeds cinnamon toast recipe allrecipes, cinnamon-toasted-pumpkin-seeds, The Cake Boutique.

Roasted pumpkin seeds are healthy, delicious, and easy to make. These little seeds are loaded with protein, magnesium, phosphorus, zinc and omega 3 fatty acids. They pack a healthy punch.
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Roasting pumpkin seeds couldn’t be easier. They make a great snack, and they can be added to your salad, or yogurt or by themselves.

You can also roast other squash as well so save your seeds from spaghetti squash, acorn squash, or even butternut squash. They all can be roasted and flavored.

Ingredients:

1 sugar pumpkin
2 Tbsp. coconut oil
1 1/4 tsp. of cinnamon
1/2 tsp. bakers sugar
1/4 to 1/2 tsp. salt

Directions:

Preheat oven to 350 degrees F.

Cut pumpkin in half and scoop out seeds and place in a bowl of cool water. Using your hands, separate the seeds from the fibrous membrane as best you can.

Place seeds in a stainer or colander and rinse again working the seeds with your hands.

Pour the seeds onto a clean towel and blot dry. The seeds will still be wet so you must dry them completely before roasting.

You can either let them set out over night or do as I did in the video and bring out the hair dryer. They will be dry in 3 to 5 minutes!

Be sure not to hold the hair dryer too close to the seeds or they will blow all over your kitchen!

Once dry, place the seeds in a bowl and add the coconut oil, cinnamon, salt and sugar. Stir to coat.

Pour the seeds out onto a rimmed baking sheet and spread them into a single layer. Dust with 1/4 tsp. more cinnamon. Add a pinch more sugar and salt.

Roast in the oven for anywhere from 15 to 30 minutes. Check and turn seeds over ever 10 minutes. Take them out of the oven when they are golden brown, 25 to 30 minutes approximately.

Place them into a dish so they don’t continue to cook in the hot pan.

Store in an airtight container for about 1 week.

These are great as a snack as is or you can put them on your salad. They are also delicious with plain yogurt and pumpkin puree.

Thanks for watching and sharing!
Rockin Robin
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Youtube video by Rockin Robin Cooks

Boil seeds in a small amount of water in a medium saucepan for 10 minutes. Spread out evenly on aluminum foil and dry well. Toss the dry seeds in the butter, then coat with. How to make cinnamon sugar roasted pumpkin seeds preheat the oven to 400°f.

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Place the pumpkin seeds in a colander and run under. Instructions preheat oven to 325 f. On sheet pan, spread pumpkin seed mixture in thin layer. Bake, stirring once, until lightly toasted and aromatic, 7 to. 1 teaspoon cinnamon 1/2 teaspoon kosher salt instructions preheat oven to 325 degrees. Spray 2 sheet pans with cooking oil spray and set aside. Bring a large pot of salted. Place the seeds in a mixing bowl, drizzle with the melted butter or coconut oil, and toss to evenly coat. Sprinkle the cinnamon mixture evenly over the seeds, and toss again to.

Toss the dry seeds in the butter, then coat with. How to make cinnamon sugar roasted pumpkin seeds preheat the oven to 400°f. Scoop out the seeds from the pumpkin. Place the pumpkin seeds in a colander and run under. Instructions preheat oven to 325 f.

Scoop out the seeds from the pumpkin. Place the pumpkin seeds in a colander and run under.

You may also like the image related to Cinnamon Toasted Pumpkin Seeds below:

How to make cinnamon sugar roasted pumpkin seeds preheat the oven to 400°f. Scoop out the seeds from the pumpkin. Place the pumpkin seeds in a colander and run under. Instructions preheat oven to 325 f. On sheet pan, spread pumpkin seed mixture in thin layer. Bake, stirring once, until lightly toasted and aromatic, 7 to.