Toasted pumpkin seeds coated with pumpkin pie spice.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Snack Food
Cuisine: Healthy
Servings: 4
Calories: 165kcal
Author: Judy Purcell
Ingredients
1cuppumpkin seeds
2tablespoonsmelted butter
2tablespoonsraw sugar
1teaspoonpumpkin pie spice
1pinchsalt
Instructions
Heat oven to 350°F and line a baking sheet with parchment paper.
Clean seeds: rinse seeds under cold water, using your hands to rub the seeds and remove all the pulp and strings. Don't worry about any small pieces of pulp that remain; it will come off in the roasting process.
Dry seeds thoroughly by placing cleaned seeds on a clean, dry towel. Rub the seeds lightly in the towel to remove moisture.
Toss seeds in melted butter to coat. Combine sugar, spice and salt in a small bowl and then add the seeds; toss to coat well. Place on lined baking sheet and roast 15 to 20 min, or until browned. Watch closely to be sure the seeds do not burn.
Notes
Drying the seeds on a towel overnight will reduce the roasting time. For a saltier flavor, boil the seeds for ten minutes in salted water (1/2 teaspoon of salt per cup of water) or let them sit overnight in salted water before roasting them.