Sweet and Salty Pumpkin Seeds
A sweet and salty way to enjoy the pumpkin seeds you dig out of your Halloween jack-o-lanterns. This simple, but delicious recipe is sure to be one that you get asked to make every year.
Servings Prep Time
12 10minutes
Cook Time
35minutes
Servings Prep Time
12 10minutes
Cook Time
35minutes
Ingredients
Instructions
  1. Once you have collected the pumpkin seeds, rinse them off and remove as much of the pumpkin flesh as possible. It will be tricky to get all of it, but do what you can.
  2. Lay them out in a single layer on a baking sheet lined with paper towel. Let them dry for at least 12 hours, but preferably closer to 24 hours. You can also move straight to step # 4 if you prefer, but over the years, I have found letting the seeds dry out completely gives them an amazing crunchy and light texture. It is well worth the extra time if you can spare it.
  3. Once the seeds are dry, transfer them into a medium or large kitchen bowl, depending on how many seeds you are working with.
  4. Preheat the oven to 325 degrees.
  5. In a small bowl, gently mix the granulated sugar, cinnamon, nutmeg, mace and salt together.
  6. In a second microwave safe bowl, heat the butter until just melted. You can also do this step on the stove top in a saucepan if you prefer.
  7. Mix the vanilla extract into the butter and then slowly pour the mixture over the seeds and give them a toss until well coated.
  8. Next pour in the cinnamon sugar mix a little at a time and toss again, until the seeds are completely covered.
  9. Transfer the seeds to a lightly greased baking sheet and arrange them in a single layer. I personally like using a silicone baking mat, Epicure makes a really nice one. Or you can also use parchment paper if you prefer.
  10. Bake for 30-35 minutes, checking after 30 minutes to gauge their doneness. This step will also make your house smell AMAZING (your welcome). Seeds can burn easily, so just be sure to keep tabs on things as you go.
  11. Transfer the roasted seeds onto a new baking sheet lined with parchment paper and allow to fully cool.
  12. You’re done, enjoy the tasty treat you have created. Bet you can’t eat just one!
Recipe Notes

You could easily sub out the butter for coconut oil, if you prefer. Granulated sugar could also be replaced with cane sugar, or your favorite organic, natural sugar. Feel free to adjust the recipe ingredients for the amount of seeds you end up harvesting from your pumpkins.