Everyone always says “you don’t roast your pumpkin seeds?!” Never have. Never wanted to I guess. But when I was carving pumpkins with the boys last night I came up with a different way to roast my seeds and frantically sifted them out of the carnage.
I say “we” were carving pumpkins as if they were doing some of the work – not really! The only part they played was to carefully instruct me on the look they wanted. Trying to extract the look they desired was a feat in itself!
Whether you like roasted pumpkin seeds or not, these are flavored quite different. Sweet and salty fall flavors make these a nice crunchy snack.
2 cups pumpkin seeds, washed and dried (took 2 carved pumpkins to get that much)
2 tablespoons dark brown sugar
1 tablespoon maple syrup
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
Cooking oil spray
Preheat oven to 300°.
Whisk brown sugar, syrup, cinnamon and salt in a medium bowl.
Add pumpkin seeds and mix well.
Cover a cookie sheet in foil and spray with cooking oil.
Spread pumpkins seeds evenly on the cookie sheet.
Bake for 45 minutes. Cool and eat.