Description
Deliciously sweet and crunchy Cinnamon Sugar Pumpkin Seeds roasted to perfection. These spiced seeds are coated in a buttery vanilla mixture and a blend of cinnamon, sugar, and sea salt, making for the perfect snack or topping for fall-inspired dishes.
Ingredients
Scale
Pumpkin Seeds
- 3 cups (about 390 g) pumpkin seeds, rinsed and dried
Coating Mixture
- 3 tablespoons (43 g) salted butter
- ½ teaspoon (2.5 ml) pure vanilla extract
- 4 tablespoons (50 g) granulated sugar
- 2 teaspoons (5 g) ground cinnamon
- 1 teaspoon (6 g) sea salt
Instructions
- Rinse Seeds Thoroughly: Remove pumpkin seeds from the pumpkin and rinse them well under cold water to remove all the pumpkin pulp. This step ensures there is no residue that could interfere with crispiness.
- Dry Seeds Well: Spread the rinsed seeds evenly on a baking sheet lined with paper towels. Allow them to air dry at room temperature for 24 hours. Replace damp paper towels with dry ones after about 12 hours and stir the seeds occasionally to promote even drying.
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly grease a large baking pan with butter or oil to prevent sticking, then set it aside.
- Mix Dry Ingredients: In a small bowl, combine the granulated sugar, ground cinnamon, and sea salt. Stir well until the mixture is blended.
- Melt Butter and Add Vanilla: Melt 3 tablespoons of salted butter either in the microwave or on the stovetop. Let it cool slightly before stirring in ½ teaspoon of pure vanilla extract to retain its flavor.
- Coat Pumpkin Seeds: Place the fully dried pumpkin seeds in a large mixing bowl. Pour the melted butter and vanilla mixture over the seeds and stir thoroughly to coat each seed. Then sprinkle the cinnamon sugar and salt mixture over the seeds and stir again until they are evenly coated.
- Spread and Roast: Spread the coated pumpkin seeds in a single layer on the prepared baking pan. Bake at 325°F (163°C) for 25 to 35 minutes, stirring the seeds every 10 minutes to ensure they roast evenly and do not burn.
- Test for Doneness: After 25 minutes, remove a few seeds to cool on the counter. If they crisp up and harden, the seeds are done. If they remain soft, return them to the oven and check every 5 minutes until they are fully crisp.
- Cool Completely: Transfer the roasted pumpkin seeds to a baking pan lined with parchment paper to cool completely. This step allows them to crisp up further for the perfect texture.
- Store Properly: Once fully cooled, store the cinnamon sugar pumpkin seeds in an airtight container to maintain their freshness and crunch.
Notes
- Ensure pumpkin seeds are completely dry before roasting to achieve maximum crispiness.
- Stir seeds frequently during roasting to prevent burning and ensure even cooking.
- Store seeds in an airtight container at room temperature for up to two weeks.
- For a less sweet version, reduce the sugar amount to 2 tablespoons.
- Optional: Add a pinch of nutmeg or ginger for additional warm spice notes.
