Sunday, October 30, 2011

Cinnasweet Pumpkin Seeds

What's better than carving a pumpkin at Halloween time, and putting it outside at night with a candle, showing off your artistic abilities (or lack thereof sometimes)? The pumpkin seeds inside of the pumpkin, duh! I look forward to roasting my seeds and coming up with different combinations of spices and flavors. This year I decided to do a sweet version of the roasted pumpkin seed. With only 3 ingredients it can't get any simpler, or any more delicious. 

Cinnasweet Pumpkin Seeds


  • Pumpkin seeds, remove all pumpkin pulp
  • olive oil
  • cinnamon
  • sugar
Preheat your oven to 300 degrees. Spread the washed pumpkin seeds on a baking sheet and roast for 30 minutes to dry the seeds out first. Remove seeds and mix with a drizzle of olive oil, cinnamon, and sugar (as much or as little as you like). Stick the seeds back in the oven for another 20 minutes. Cool and serve.

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