CINNASWEET PUMPKIN SEEDS
These are a sweet twist on the usual roasted pumpkin seeds. Instead of salty and savory, they remind me of honey-roasted peanuts. Everyone who tastes these LOVES them!
Provided by Cathy Carson Goins
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 1h10m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer in a 10x15 inch jelly roll pan.
- Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring. Bake another 15 minutes. Allow to cool before serving. Store leftover seeds in an airtight container.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 14.8 g, Fat 28.6 g, Fiber 1.9 g, Protein 11.4 g, SaturatedFat 5.3 g, Sodium 145 mg, Sugar 6.9 g
CINNASWEET PUMPKIN SEEDS
These are a sweet twist on the usual roasted pumpkin seeds. Instead of salty and savory, they remind me of honey-roasted peanuts. Everyone who tastes these LOVES them!
Provided by Cathy Carson Goins
Categories Pumpkin Seeds
Time 1h10m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer in a 10x15 inch jelly roll pan.
- Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring. Bake another 15 minutes. Allow to cool before serving. Store leftover seeds in an airtight container.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 14.8 g, Fat 28.6 g, Fiber 1.9 g, Protein 11.4 g, SaturatedFat 5.3 g, Sodium 145 mg, Sugar 6.9 g
CINNASWEET PUMPKIN SEEDS
These are a sweet twist on the usual roasted pumpkin seeds. Instead of salty and savory, they remind me of honey-roasted peanuts. Everyone who tastes these LOVES them!
Provided by Cathy Carson Goins
Categories Pumpkin Seeds
Time 1h10m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer in a 10x15 inch jelly roll pan.
- Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring. Bake another 15 minutes. Allow to cool before serving. Store leftover seeds in an airtight container.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 14.8 g, Fat 28.6 g, Fiber 1.9 g, Protein 11.4 g, SaturatedFat 5.3 g, Sodium 145 mg, Sugar 6.9 g
CINNASWEET PUMPKIN SEEDS
These are a sweet twist on the usual roasted pumpkin seeds. Instead of salty and savory, they remind me of honey-roasted peanuts. Everyone who tastes these LOVES them!
Provided by Cathy Carson Goins
Categories Pumpkin Seeds
Time 1h10m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer in a 10x15 inch jelly roll pan.
- Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring. Bake another 15 minutes. Allow to cool before serving. Store leftover seeds in an airtight container.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 14.8 g, Fat 28.6 g, Fiber 1.9 g, Protein 11.4 g, SaturatedFat 5.3 g, Sodium 145 mg, Sugar 6.9 g
KIDS' FAVORITE PUMPKIN SEEDS
My kids love these pumpkin seeds and want them every fall. A little bit of pulp in the mix really adds to the flavor, so don't rinse the seeds. -Gwyn Reiber, Spokane, Washington
Provided by Taste of Home
Categories Snacks
Time 50m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- In a small bowl, combine all ingredients; transfer to an ungreased 15x10x1-in. baking pan., Bake at 250° for 45-50 minutes or until lightly browned and dry, stirring occasionally. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 122 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 158mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
CINNASWEET PUMPKIN SEEDS
These are a sweet twist on the usual roasted pumpkin seeds. Instead of salty and savory, they remind me of honey-roasted peanuts. Everyone who tastes these LOVES them!
Provided by Cathy Carson Goins
Categories Pumpkin Seeds
Time 1h10m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer in a 10x15 inch jelly roll pan.
- Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring. Bake another 15 minutes. Allow to cool before serving. Store leftover seeds in an airtight container.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 14.8 g, Fat 28.6 g, Fiber 1.9 g, Protein 11.4 g, SaturatedFat 5.3 g, Sodium 145 mg, Sugar 6.9 g
CINNASWEET PUMPKIN SEEDS
These are a sweet twist on the usual roasted pumpkin seeds. Instead of salty and savory, they remind me of honey-roasted peanuts. Everyone who tastes these LOVES them!
Provided by Cathy Carson Goins
Categories Pumpkin Seeds
Time 1h10m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer in a 10x15 inch jelly roll pan.
- Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring. Bake another 15 minutes. Allow to cool before serving. Store leftover seeds in an airtight container.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 14.8 g, Fat 28.6 g, Fiber 1.9 g, Protein 11.4 g, SaturatedFat 5.3 g, Sodium 145 mg, Sugar 6.9 g
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