Sweet and Salty Roasted Brown Sugar Pumpkin Seeds
Sweet and Salty Roasted Brown Sugar Pumpkin Seeds is a side dish that serves 6. For 27 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, lacto ovo vegetarian, and fodmap friendly recipe has 119 calories, 3g of protein, and 11g of fat per serving. This recipe from Fork Knife Swoon has 31 fans. Head to the store and pick up ground cinnamon, unsalted butter, sea salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 20%, this dish is rather bad. Sweet & Salty Pumpkin Seeds, Salty Roasted Pumpkin Seeds, and Sugar & Spice Roasted Pumpkin Seeds are very similar to this recipe.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
3/4 tsp ground cinnamon
1-1/2 Tbsp (packed) light brown sugar
1-1/2 cups pumpkin (or other winter squash) seeds
1/4 tsp fine sea salt
3 Tbsp unsalted butter, melted
Equipment:
baking paper
mixing bowl
paper towels
oven
frying pan
Cooking instruction summary:
Preheat the oven to 350 degrees F. Line a 9x13-inch rimmed sheet pan with parchment paper. Set aside.Scoop the pumpkin seeds out of the pumpkin and into a large collander. Rinse the pumpkin seeds thoroughly under cold running water. Use your hands to separate any lingering pumpkin flesh from the seeds. Shake off as much water as you can, then pat dry with paper towel.Stir together the melted butter, brown sugar, cinnamon and salt in a medium mixing bowl, until completely combined. Add the pumpkin seeds and toss to coat. Evenly spread the pumpkin seeds in a single layer on the prepared pan.Bake for 25-30 minutes, stirring/flipping once or twice, until the seeds are golden and crispy.
Step by step:
1. Preheat the oven to 350 degrees F. Line a 9x13-inch rimmed sheet pan with parchment paper. Set aside.Scoop the pumpkin seeds out of the pumpkin and into a large collander. Rinse the pumpkin seeds thoroughly under cold running water. Use your hands to separate any lingering pumpkin flesh from the seeds. Shake off as much water as you can, then pat dry with paper towel.Stir together the melted butter, brown sugar, cinnamon and salt in a medium mixing bowl, until completely combined.
2. Add the pumpkin seeds and toss to coat. Evenly spread the pumpkin seeds in a single layer on the prepared pan.
3. Bake for 25-30 minutes, stirring/flipping once or twice, until the seeds are golden and crispy.
Nutrition Information:
covered percent of daily need
