Sweet Toasted Pumpkin Seeds Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Spread the pumpkin seeds on a medium baking sheet. Drizzle with oil. Sprinkle with salt.
• Bake 45 minutes in the preheated oven, stirring occasionally, until lightly toasted.

Steps:

• Remove all the pulp and strings from the pumpkin seeds, then wash and thoroughly dry the seeds.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Place the melted butter in a bowl, toss the seeds in the butter to coat, and pour them onto the prepared baking sheet. Sprinkle about 2 tablespoons of sugar and 1 teaspoon cinnamon over the seeds, stir the seeds around to mix the coating, and spread them into a single layer. Bake the seeds in the preheated oven for 5 minutes.
• Remove the seeds from the oven, and sprinkle them with another coating of 2 tablespoons sugar and 1 teaspoon cinnamon, mixing the seeds together and spreading them out as before. Bake 5 more minutes. Repeat the coating and baking step one more time, and bake the seeds for 5 more minutes.
• Sprinkle the seeds with the remaining 2 tablespoons of sugar, mix, and bake the sugar coating onto the seeds, about 10 more minutes. Let the seeds cool on the baking sheet before eating.

Steps:

• 1. Once the innards are scraped from the pumpkin or squash, remove the seeds from the squishy, stringy stuff, rinse and spread out to dry.
• 2. Preheat oven to 375
• 3. In a bowl combine melted butter, sugar, and cinnamon. Toss in seeds; mix until seeds are coated well.
• 4. Spread evenly on a baking sheet and bake until toasted and slightly browned, about 15-20 minutes, tossing halfway through. Watch carefully to avoid burning as all ovens vary on cook times. Remove from oven, and let cool before serving.