Ingredients
Scale
- 1 cup raw pumpkin seeds
- 1 tablespoon extra virgin olive oil
- Kosher salt, to taste
- 1 tablespoon granulated sugar
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C).
- Separate pumpkin seeds from pulp, then transfer to a baking sheet. Let dry for 30 minutes.
- Drizzle seeds with olive oil, then sprinkle with salt. Mix well.
- Roast seeds, stirring every five minutes, until toasted and crisp (about 20–25 minutes).
- Meanwhile, stir sugar and cinnamon together in a bowl.
- When seeds are done, transfer to the cinnamon sugar mixture and toss to coat. Add extra salt if desired.
- Cool completely, then store in an airtight container until ready to eat. Enjoy!
Notes
- One medium sugar or pie pumpkin yields about one cup of seeds, while larger carving pumpkins produce more.
- Roast seeds in a single layer for even crisping. Use two pans if needed.
- Stir every five minutes during roasting for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack
- Method: Oven-Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 29 kcal