Yield 8 servings Number Of Ingredients 5 Steps:
Pre-heat oven to 325℉ Line sheet pan with parchment paper In medium bowl, mix all ingredients, except salt, until well combined. Spread mixture evenly out on sheet pan and sprinkle coarse salt over mixture. Place in oven for 10-12 minutes, stirring half way. Let cool and store in glass container, covered, for up to a week.
Time 45m Number Of Ingredients 5 Steps:
Preheat oven to 300 degrees F. Place a large piece of parchment paper on a cookie sheet and set aside. Mix butter, cinnamon, sugar, and salt together in a bowl. Add pumpkin seeds and stir to coat evenly. Spread the seeds in a single layer on your baking sheet. Bake in the preheated oven, stirring every 10 minutes, until seeds are lightly browned. Remove the pumpkin seeds from the oven and allow to cool completely before storing in an airtight container.
Number Of Ingredients 4 Steps:
Remove the guts and pumpkin seeds from your pumpkin. Separate the seeds from the guts. Rinse and then dry in a cloth. Not all pumpkin residue needs to be removed here. Just do your best. Toss in a small amount of olive oil, maple syrup and cinnamon. Roast at 375F for 12 minutes until toasty!
Time 50m Yield 10 Number Of Ingredients 5 Steps:
Preheat oven to 300 degrees F (150 degrees C). Mix butter, cinnamon, and salt together in a bowl. Place pumpkin seeds in a large bowl and pour butter mixture over seeds; toss to evenly coat. Spread coated seeds in a single layer onto a baking sheet. Bake in the preheated oven, stirring occasionally, until seeds are lightly browned, about 40 minutes. Remove baking sheet from oven; sprinkle sugar over seeds and stir until evenly coated.
Time 35m Yield 2 cups, 8 serving(s) Number Of Ingredients 4 Steps:
Preheat oven to 325 F and line a baking sheet with foil. Toss the seeds, oil, sugar and cinnamon together in a bowl until the seeds are well coated. Spread the seeds out in one layer on the baking sheet. Bake 10 minutes, then stir and bake a further 20 minutes. Remove from the oven and pour into a bowl to cool.
Time 1h Yield 4 Number Of Ingredients 7 Steps:
Combine water, pumpkin seeds, and salt together in a pot; bring to a boil, reduce heat to low, and simmer until seeds are tender, about 10 minutes. Strain seeds, discarding water, and lightly pat seeds dry with a towel. Preheat oven to 325 degrees F (165 degrees C). Lightly oil a baking sheet with olive oil. Spread pumpkin seeds out in a single layer on the prepared baking sheet. Sprinkle sugar, cinnamon, and ginger evenly over seeds. Bake in the preheated oven, stirring every ten minutes, until seeds are fragrant and roasted, about 40 minutes.
More about “cinnamon toast pumpkin seeds recipes”
Time 25m Yield 4 Number Of Ingredients 4 Steps:
Heat oven to 325°F. In small bowl, mix all ingredients. Spread on ungreased cookie sheet in single layer. Bake about 20 minutes, stirring once or twice, until seeds begin to brown. Cool.
