Sweet and Salty Roasted Brown Sugar Pumpkin Seeds
1–1/2 cups pumpkin (or other winter squash) seeds
3 Tbsp unsalted butter, melted
1–1/2 Tbsp light brown sugar, packed
3/4 tsp ground cinnamon
1/4 tsp fine sea salt
Preheat the oven to 350℉. Line a a large rimmed sheet pan with parchment paper. Set aside.
Scoop the pumpkin seeds out of the pumpkin and into a large colander. Rinse the pumpkin seeds thoroughly under cold running water.
Shake off as much water as you can, then pat dry with kitchen towel.
Melt together the butter, brown sugar, cinnamon, and salt in a medium mixing bowl, until completely combined. Add the pumpkin seeds and toss to coat.
Evenly spread the pumpkin seeds in a single layer on the prepared pan.
Bake for 25-30 minutes, stirring/flipping a few times, until the seeds are lightly golden and crispy. Be sure to check often, as the roasting time can vary.
Remove from the oven and transfer to a baking rack to cool completely. Enjoy!!
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Easy Roasted Pumpkin Seeds With Cinnamon And Brown Sugar For Country: United States. City: Amarillo, Kansas City, Lancaster, Little Rock, Philadelphia
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