Roasted Cinnamon Spice Pumpkin Seeds
Recipe by Suzie Lopez O'Connor from allrecipes.com
Appetizer,Snack 60 Mins.
Ingredients
4
4 servings
- •6 cups boiling water
- •1 cup raw pumpkin seeds
- •1 teaspoon salt
- •1 teaspoon olive oil
- •1 tablespoon white sugar
- •1 teaspoon ground cinnamon
- •½ teaspoon ground ginger
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 212
- Carbohydrate: 10g
- Fat: 17g
- Fiber: 2g
- Protein: 9g
- Sugar: 4g
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