Not sure what to do with all of the leftover seeds from carving pumpkins? How about jazzing them up with a little sugar and spice? This easy-to-follow Roasted Pumpkin Seeds recipe courtesy of The Bed & Breakfast Inn at La Jolla located in La Jolla, CA can be enjoyed by the whole family!
Roasted Pumpkin Seeds
2 cups pumpkin seeds (from about 2 medium pumpkin) rinsed and patted dry
2 tablespoons salted butter (“Mom” prefers organic)
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
Heat oven to 300 degrees Fahrenheit. Spread seeds on rimmed baking sheet. Bake seeds until dry throughout, about 55 minutes.
Take seeds out of the oven. Increase Oven temperature to 350 degrees Fahrenheit. In a large bowl toss seeds, butter, sugar, salt and cinnamon. Spread mixture over baking sheet and bake for 10 to 15 minutes, tossing occasionally.
*Note these savory sweet seeds make a great addition to granola, cereal, pumpkin french toast, and many more favorite dishes.
*Recipe and image courtesy of BNBFinder.com.*