Cinnamon and Nutmeg Roasted Pumpkin Seeds
October 31, 2012 § Leave a comment
One of the best parts of Halloween is carving a pumpkin and roasting the seeds. Over the years, I’ve tried many sweet and savoury recipes and this year, I decided to make a batch of cinnamon and nutmeg pumpkin seeds. It’s fairly easy and a hit with both kids and adults alike. Be careful if you decide to keep a bowl of them on your counter as they are highly addictive.
Preheat oven to 325 F
Cooking time 20 minutes
1 cup (250 ml) pumpkin seeds
2 tbsp (30 ml) brown sugar
1/2 tsp (3 ml) cinnamon
1/4 tsp (1 ml) nutmeg
pinch of salt
2 tsp (10 ml) vegan or regular butter at room temperature
1. Combine the ingredients in a bowl.
2. Place seeds on a baking tray and bake until the seeds are dry and crispy about 15 minutes.