Cinnamon Roasted Pumpkin Seeds

Roasted pumpkin seeds with cinnamon

 

Roasted pumpkin seeds with cinnamon

 

Halloween is here and your pumpkin is hollowed out and carved up, looking like a piece of art that Da Vinci would be proud of. But what do you do with all those seeds – and what a lot of them there are!

How about making up a delicious snack that will designate those fatty crisps to the back of the cupboard? It’s quick and easy to make, and tasty too. Trust us, you ‘ll love them!

 

Ingredients:

Pumpkin seeds

1 tbsp sugar for each tray of seeds per baking tray full of seeds

1tbsp olive oil

1 tsp cinnamon powder

 

Method: 

Pre-heat oven to 180 °C / 350 °F / Gas Mark 4.

Wash the pumpkin seeds, removing all threads carefully (or as many of the big ones as possible). Lay them out in a single layer upon a tea towel set out on a tray and gently pat dry with another tea towel on top.

As each trayful will be the equivalent to a baking tray’s worth of seeds you can work out the quantities of the rest of the ingredients accordingly; one spoonful of each per single layered trayful of seeds.

Transfer the seeds into a bowl and coat with the oil.

Stir the cinnamon powder into the sugar and pour into bowl. Mix seeds thoroughly ensuring they are well coated with the sugar-cinnamon mixture.

Lay out in a single layer on a baking tray and bake for 20-30 mins until slightly browned and crispy, tossing them around at least once during the baking process.

Leave to cool down for a few minutes before eating.

 

 

 

 

 

 

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