Roasted Cinnamon Spice Pumpkin Seeds
So, Thanksgiving is almost here and you will soon cut open that beautifully round pumpkin that has been catching your eye every time that you passed it. What do you do with it? You wonder. That is where CakeWay recipes can help! This Roasted Cinnamon Spice Pumpkin Seed Recipe is the first in the series of Fall Favorite Recipes! Pumpkin seeds are a natural source of zinc, magnesium, phosphorus, and iron among other nutrients and are noted as one of the *worlds healthiest foods.
Pumpkin Seeds are grown naturally inside of the pumpkin and is surrounded by pumpkin pump. To harvest the shells, the pulp must be separated from the shells, shells washed and dried of pulp, and flavored and roasted.
Although many of the nutrients of pumpkin seeds are found in the inner cavity of the hard outer shell, many enjoy cracking the shells and eating the seeds in the same fashion that one eats sunflower seeds. Although, one could simply deshell store the pulp centers for salads and pumpkin breads.
This recipe will assume that the pumpkin seeds have been separated, washed and dried already.
Roasted Cinnamon Spice Pumpkin Seed Recipe
Combine 1/3 stick butter
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
2 TBSP granulated sugar
1 1/2 cups pumpkin seeds
Mix all ingredients together and toss the pumpkin seeds in this mixture, being sure to coat well.
Spread pumpkin seeds in a single layer on a piece of parchment paper on your ungreased baking pan
Bake for about 40 minutes, flipping sides occasionally at 300 degrees
Stir seeds in sugar mixture once again and allow to cool before eating.
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* More information on the health benefits of Pumpkin Seeds can be found here.
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