Halloween and Thanksgiving have come and gone but pumpkin seeds have managed to linger in my household. I can’t get enough of them. They are my go-to nosh and I can only hope they are lower in cals than my old daily habit – handfuls and handfuls…and handfuls of mixed nuts.
How to: Cinnamon and Sugar / Spicy Pumpkin Seeds
You will need:
2 cups of fresh pumpkin seeds
2 tablespoons of butter
For cinnamon and sugar pumpkin seeds: 2 tsp of sugar, 1 1/2 tsp cinnamon and 1 tsp vanilla
For spicy pumpkin seeds: 1 1/2 tsp cayenne pepper, 1 tsp of ground pepperoncino flakes and 1/2 tsp of paprika
1.Wash seeds well, pat dry with paper towels and place in bowl(s).
2. Melt butter. For the cinnamon and sugar seeds add 2 tsp of sugar, 1 1/2 tsp cinnamon and 1 tsp vanilla to your butter. For spicy seeds add 1 1/2 tsp cayenne pepper, 1 tsp of ground pepperoncino flakes and 1/2 tsp of paprika to your butter. Pour butter mixture over seeds and toss.
3. Spread seeds on on a well-greased cookie sheet and bake on 300 f0r 30-40 minutes, stirring occasional. Keep an eye out as they burn fast!
Nom nom nommm.