I have found my new favorite treat. Sweet & salty roasted pumpkin seeds….sooooo delicious! The best part is that they are really easy and can be made in no time. These are all things I’m looking for when I’m having a sweet tooth attack.
After you pull these seeds out of the oven you have to give them a few minutes to cool down. If you try to eat them hot off the pan you will burn your fingers with hot sugar. I know this because it happened to me. Don’t be dumb like me…ok?
After the seeds have cooled you can break them apart. Because the sugar melts in the oven all the seeds will get stuck together…kinnda like a brittle. However, it breaks apart really easy so you can fill a whole bowl with this delicious treat. I also sprinkled my seeds with a little pinch of additional salt after they got out of the oven…yum!
Sweet & Salty Roasted Pumpkin Seeds
Yield: 1 1/2 cups
1 1/2 cup rinsed and cleaned whole pumpkin seeds
1 tablespoon olive oil
1/4 cup cinnamon sugar
2 teaspoon kosher salt (add more if you choose too)
Source: Nutmeg Nanny
Preheat oven to 400 degrees.
Line a half sheet pan with a silpat or parchment paper.
Add pumpkin seeds, drizzle with olive oil and sprinkle with cinnamon sugar and kosher salt.
Add seeds to oven and after ten minutes stir the nuts. Let the seeds cook for 7-8 minutes longer. Making sure to not let the sugar burn.
Pull the seeds out of the oven, sprinkle with a pinch more of kosher salt and let cool for 10 minutes.
At this point you can break the seeds into smaller "chunks"