Sweet & Salty Pumpkin Seeds

The big¬†decision to put the pumpkin seeds in the new compost or bake them. When in doubt, I always make something to eat! ūüėČ ¬†There is nothing better than sweet & salty mingling together, this is a quick simple recipe that is not your grandmothers¬†old-fashioned¬†Halloween¬†treat!

I took the seeds and guts out of one large pumpkin, cleaned the slime off, rinsed with water and patted dry.  Recipe can easily be doubled with two pumpkins.


  • 1 cups¬† fresh pumpkin seeds rinsed and patted dry
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoons raw organic sugar
  • 1/4 ¬†teaspoon sea salt
  • 1/4¬† teaspoon ground cinnamon

Method to the Madness: 

Heat oven to 300.  Spread the seeds on a baking sheet and bake until dry approximately 50 minutes.

Increase oven temperature to 350.  In a large glass bowl, toss the seeds with the butter, sugar, salt, and cinnamon.  Return the seeds to a parchment paper lined baking sheet and toast, tossing occasionally, until golden brown, 10 to 15 minutes.  Store in air tight container.

Before the seed bath. Warning: {house will smell amazing}

Cooling on the parchment paper. {yes, I burnt my mouth again, just can’t wait}

You can add a couple shakes of cayenne pepper  in place of the cinnamon for some spicy flavor, just depends on the taste bud craving.

Bon Appetit!

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