Description
Crunchy roasted cinnamon sugar pumpkin seeds recipe perfect for fall snacking.
Ingredients
Scale
- 3 cups (about 390 g) pumpkin seeds, rinsed and dried
- 3 tablespoons (43 g) salted butter
- ½ teaspoon (2.5 ml) pure vanilla extract
- 4 tablespoons (50 g) granulated sugar
- 2 teaspoons (5 g) ground cinnamon
- 1 teaspoon (6 g) sea salt
Instructions
- Step 1: Rinse Seeds Thoroughly: Remove pumpkin seeds from pumpkins and rinse well under cold water to remove all pumpkin pulp. This step helps eliminate residue that could affect crispiness.
- Step 2: Dry Seeds Well: Spread rinsed seeds out evenly on a baking sheet lined with paper towels. Let them air dry at room temperature for 24 hours. Change out damp paper towels for dry ones after about 12 hours and stir the seeds occasionally to promote even drying.
- Step 3: Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly grease a large baking pan with butter or oil and set aside.
- Step 4: Mix Dry Ingredients: In a small bowl, combine granulated sugar, ground cinnamon, and sea salt. Stir until well blended.
- Step 5: Melt Butter and Add Vanilla: Melt 3 tablespoons of salted butter either in the microwave or on the stovetop. Allow the melted butter to cool slightly, then stir in ½ teaspoon of pure vanilla extract.
- Step 6: Coat Pumpkin Seeds: Place the dried pumpkin seeds in a large mixing bowl. Pour the melted butter and vanilla over the seeds and stir to coat thoroughly. Then add the cinnamon sugar salt mixture to the seeds and stir again until all seeds are evenly coated.
- Step 7: Spread and Roast: Spread the coated pumpkin seeds evenly in a single layer on the prepared baking pan. Bake at 325°F (163°C) for 25 to 35 minutes. Stir the seeds every 10 minutes to ensure even roasting and prevent burning.
- Step 8: Test for Doneness: Remove a few seeds from the oven after 25 minutes and allow them to cool on the counter. If they harden and crisp up, the seeds are done. If they remain soft, return the pan to the oven and check again every 5 minutes until the seeds reliably harden after cooling.
- Step 9: Cool Completely: Once the seeds are done roasting, transfer them to a baking pan lined with parchment paper to cool completely. This allows them to crisp up further.
- Step 10: Store Properly: Once cooled, store the seeds in an airtight container to maintain freshness.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 2 days. Avoid moisture and direct sunlight to maintain crispiness.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 7 days. Ensure seeds are fully cooled before sealing.
- Freezing: Wrap in plastic wrap or place in a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature before serving.
- Dry pumpkin seeds for 24 hours, changing paper towels every 12 hours, to ensure crispiness.
- Make sure to melt butter before mixing with seeds for even coating and better adherence of sugar mixture.
- Stir seeds every 10 minutes during roasting to promote even browning and prevent burning.
- After cooling, test a few seeds for hardening to confirm doneness before storage to avoid sogginess.
- If pumpkin seeds are not getting crispy, extend drying time before roasting.
- If cinnamon sugar mixture does not stick, verify that seeds are thoroughly coated with melted butter beforehand.
- If seeds are not browning, monitor baking time and stir frequently; bake longer in 5-minute increments as needed.
- Soft seeds after baking likely need more baking time or thorough drying prior to roasting.
- Enjoy as a standalone crunchy snack.
- Add to salads, breakfast bowls, or trail mix with nuts and dried fruit.
- Serve alongside fresh apple salad or a bowl of yogurt topped with berries.
- Pair with a mug of hot chocolate or use as a topping for oatmeal or pumpkin spice muffins.
- For a sweeter variation, drizzle with honey or maple syrup and sprinkle with sea salt.
- Add a pinch of nutmeg or a dash of cayenne pepper to the cinnamon sugar mixture before coating for added flavor.
- Use fresh, hulled pumpkin seeds (pepitas) that are dry to ensure crisp texture.
- Opt for fresh ground cinnamon for strongest flavor; avoid using old or expired cinnamon.
- Regular granulated sugar works best for creating the cinnamon sugar coating.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 16 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg