Sweet and Salty Roasted Pumpkin Seeds

5 from 1 vote

Sweet and Salty Roasted Pumpkin Seeds

Sweet and Salty Roasted Pumpkin Seeds are the perfect autumn snack to add to the Jack-O-Lantern carving fun! Roasted in butter with cinnamon, brown sugar and a hint of salt, they are the perfect balance of salty and sweet! Happy Halloween!

Prep Time15

Cook Time30

Total Time45

Course: Snack

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 149kcal

Author: Meryl Downing

Ingredients

2-3 cups pumpkin seeds from 2 carving pumpkins
2 Tablespoons butter melted
2 Tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon kosher salt

Instructions

Remove as much of the orange pulp from the seeds as you can. Rinse in a strainer under running water. Don't worry about removing all the pulp, it's actually delicious when roasted. Let them drain in the strainer for an hour or so or overnight.
Preheat oven to 325° convection bake.
In a bowl or glass measuring cup, melt butter in the microwave, then mix in the brown sugar, cinnamon and salt and coat seeds completely with the mixture.
Spread seeds on a sheet pan lined with parchment paper (it's okay if it's a bit wet) and bake. Check and stir after 15 minutes, then 15 more minutes, and then every 5 minutes after that. They should take about 30 to 40 minutes total. Allow to cool and store in a jar or airtight container on the counter for 1 to 2 weeks.

Notes

The cooking time can vary depending on how wet the seeds are, and the seed's size. Check often after 30 minutes, don't burn!

Nutrition